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Old term for strong meat broth (Evelyn 1699)

Known at least since 'The boke of nurture' by Iohn Russell, 1460, the notes to the 1867 reprint of which has; "Cullis: a strained Liquor made of any sort of dressed Meat, or other things pounded in a Mortar, and pass'd thro' a Hair-sieve: These Cullises arc usually pour'd upon Messes, and into hot Pies, a little before they are served up to Table."

See: Caudle

Original Receipt in the verse cookery book 'Liber Cure Cocorum', 1430 (Liber Cure 1430);

For a kolys.

þe brawne take of sothun henne or chekyne,
And hew hit smalle and bray þen with wyne,
With ote grotis, and whyte brede eke;
With þe brothe of henne þou temper hit meke;
Take oute þe bonys and grynd hit smalle,
In to þe brothe þou kast hit alle,
And sye hit thurgh a clothe clene;
Dose hit, and serve hit forthe bydene.

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