Home | Cookbooks | Diary | Magic Menu | Random | More ≡


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.

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...



COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018