Foods of England

Cullis

Soups
Historic

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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