Cullis, or Rich. Gravy (another way).
— Talvo the bones of a largo leg of mutton, or
of a piece of beef that weighed before cooking
eight or ten pounds. Break it into small pieces
and put it into a large saucepan with five pints
of water. Bring it to a boil, and let it simmer
very gently for five hours, being careful that
it keeps on simmering slowly all the time.
8train it. Skim it carefully. If there bo time,
leave it until the next day, so that the fat may
te entirely removed. Return it to the sauce-
pan, and put with it a large onion stuck with
three cloves✪ Cullis, or Rich Gravy, a bay leaf, half a tea-spoonful of
bruised celery seed tied in a muslin bag, or a f oav
sticks of celery, a large caiTot sliced, a bunch
of savoury herbs, two tea-spoonfuls of salt, a
tea-spoonful of white pepper, and a blade of
mace. Simmer these gently for two hours ;
strain; stir into the mixture a tea-spoonful of
Liebig's extract of meat and a little browning
(■see Colouring) . Thicken it with a table-spoon-
ful of brown thickening, or with from one to
two table-spoonfuls of flour mixed smoothly
M-ith a little cold water, and added gradually
to the contents of the saucepan, and let j
it simmer twenty minutes longer. If too '
thick, a little water may be added ; if not thick
12
enough, stew it a little longer. Strain it from
the vegetables before putting it aside. This
gravy will keep a week, but in hot \^'eathe^ it
would be well to boil it up once or twice.
Time, eight hours. Probable cost, 6d., exclusive
of the bones Sufficient for one pint and a
half.
Cup Puddings.— Beat four ounces of
butter to a cream ; mi.x smoothly M'ith it four
ounces of fine flour, four table-spoonfuls of
milk, a small pinch of salt, four ounces of
picked and dried currants, and four ounces of
finely-sifted sugar✪ Cup Puddings; beat all well together;
butter seven or eight cujjs or small basins;
a little more than half fill them, and bake them
I in a good oven. Turn them out, and serve -with
j wine sauce, or a little jam. Time to bake, half
an hour. Probable cost, 8d. Allow one for
each person.
Cup Pudding. Ixv.\lid Cookery —
(another way — a wholesome, easily-digested
pudding for an invalid). — Mix a small tea-
spoonful of flour and a tiny jjinch of salt very
smoothly with a dessert-spoonful of cold water ;
pour over it, stin-ing all the time, a tea-cupful
of boiling milk, and when it is cold strain it,
to insure its being j^erfectly free from lumps,
and add one fresh egg well beaten. Sweeten
with a small tea-spoonful of sugar✪ Cup Pudding (for Invalids), pour it into
a buttered basin, and bake it for twenty
minutes. Turn out to serve. If it be allowed,
a little sherry is an improvement. Probable
cost, 3d. Sufficient for one person.
Page 437 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Cullis, or Rich. Gravy (another way).
— Talvo the bones of a largo leg of mutton, or
of a piece of beef that weighed before cooking
eight or ten pounds. Break it into small pieces
and put it into a large saucepan with five pints
of water. Bring it to a boil, and let it simmer
very gently for five hours, being careful that
it keeps on simmering slowly all the time.
8train it. Skim it carefully. If there bo time,
leave it until the next day, so that the fat may
te entirely removed. Return it to the sauce-
pan, and put with it a large onion stuck with
three cloves, a bay leaf, half a tea-spoonful of
bruised celery seed tied in a muslin bag, or a f oav
sticks of celery, a large caiTot sliced, a bunch
of savoury herbs, two tea-spoonfuls of salt, a
tea-spoonful of white pepper, and a blade of
mace. Simmer these gently for two hours ;
strain; stir into the mixture a tea-spoonful of
Liebig's extract of meat and a little browning
(■see Colouring) . Thicken it with a table-spoon-
ful of brown thickening, or with from one to
two table-spoonfuls of flour mixed smoothly
M-ith a little cold water, and added gradually
to the contents of the saucepan, and let j
it simmer twenty minutes longer. If too '
thick, a little water may be added ; if not thick
12
enough, stew it a little longer. Strain it from
the vegetables before putting it aside. This
gravy will keep a week, but in hot \^'eathe^ it
would be well to boil it up once or twice.
Time, eight hours. Probable cost, 6d., exclusive
of the bones Sufficient for one pint and a
half.
Cup Puddings.— Beat four ounces of
butter to a cream ; mi.x smoothly M'ith it four
ounces of fine flour, four table-spoonfuls of
milk, a small pinch of salt, four ounces of
picked and dried currants, and four ounces of
finely-sifted sugar; beat all well together;
butter seven or eight cujjs or small basins;
a little more than half fill them, and bake them
I in a good oven. Turn them out, and serve -with
j wine sauce, or a little jam. Time to bake, half
an hour. Probable cost, 8d. Allow one for
each person.
Cup Pudding. Ixv.\lid Cookery —
(another way — a wholesome, easily-digested
pudding for an invalid). — Mix a small tea-
spoonful of flour and a tiny jjinch of salt very
smoothly with a dessert-spoonful of cold water ;
pour over it, stin-ing all the time, a tea-cupful
of boiling milk, and when it is cold strain it,
to insure its being j^erfectly free from lumps,
and add one fresh egg well beaten. Sweeten
with a small tea-spoonful of sugar, pour it into
a buttered basin, and bake it for twenty
minutes. Turn out to serve. If it be allowed,
a little sherry is an improvement. Probable
cost, 3d. Sufficient for one person.