made Plain and Eafy. 105 
and put it into your cullis, with fome muflirooms. Put into a 
ftew-pan a good lump of butter, and fet it over a flow fire 3 put 
into it two or three handfuls of flour, ftir it with a wooden ladle, 
and let it take a colour 3 if your cullis be pretty brown, you muft 
put in fome flour. Your flour being brown with your cullis, 
then pour it very foftly into your cullis, keeping your cullis 
ftirring with a wooden ladle 3 then let your cullis flew foftly, 
and fkim off all the fat, put in two glafles of champaign, or 
other white wine 3 but take care to keep your cullis very thin, fo 
that you may take the fat well off and clarify it. To clarify it, 
you muft put it in a ftove that draws well, and cover it clofe, and 
let it boil without uncovering, till it boils over 3 then micover it, 
and take off the fat that is round the ftew-pan, then wipe it off 
the cover alfo, and cover it again. When your cullis is done, 
takeout the meat, and ftrain your cullis through a filk ftrainer., 
This cullis is for all forts of ragoos, fowls, pies, and terrines. 
Cullis the Italian way . 
PUT into a ftew-pan half a ladleful of cullis, as much eflence 
of ham, half a ladleful of gravy, as much of broth, three or 
four onions cut intoflices, four or five cloves of garlic, a little 
beaten corian 4 er~feed, with a lemon pared and cut into dices, 
a little fweet-bafil, muflirooms, and good oil 3 put all oyer the 
fire, let it flew a quarter of an hour, take the fat well off, let it 
be of a good tafte, and you may ufe it with all forts of meat and 
fifli, particularly with glazed fifh. This fauce will do for two 
chickens, fix pigeons, quails, orducklins, and all forts of tame 
and wild fowl. Now this Italian or French fauce, is faucy. 
Cullis of craw-fifh* 
YOU muft get the middling fort of craw-fifli, put them over 
the fire, feafoned with fait, pepper, and onion cut in dices 3 
being done, take them out, pick them, and keep the tails after 
they are fcalded, pound the reft together in a mortar; the more 
they are pounded the finer your cullis will be. Take a bit of 
veal, thebignefs of your fift, with a fmall bit of ham, an onion 
cut into four, put it into fweat gently : if it fticks but a very lit¬ 
tle to the pan, powder it a little. Moiften it with broth, put in 
it fome cloves, fweet hafil in branches, fome mu Hi rooms, with 
lemon pared and cut in dices : being done, fkim the fat well, 
let it be of a good tafte ; then take out your meat with a fkim- 
mer, and go on to thicken it a little with eflence of ham : then 
put 
