Cullis

Ingredients

• Six pounds of sliced lean veal
• Two pounds of lean ham
• Two ounces of butter
• Handful of chopped mushrooms
• Three onions
• One carrot
• Sweet herbs
• Rind of a lemon
• One half teaspoon of mixed allspice, mace, and cloves
• Four quarts of stock

Directions

1. Put all ingredients into a stewpan and let it brown.
2. Add four quarts of stock and let boil three to four hours.
3. Strain off the stock.
4. Add a brown roux to the dish.
5. Allow to boil for ten minutes, stirring constantly
6. Pass through a straining cloth.

Source — Creole Cookery Book
Prepared by Cameron Hughes

Louisiana Anthology
April 6, 2022