Brown Sauce or Cullis
3 lbs. lean veal
1 lb. raw lean ham
1 oz. butter
6 mushrooms chopped
1 carrot chopped
1 onion chopped
Rind of a lemon
Small bouquet of herbs
1 tea-spoon allspice
1 quart brown stock
¹⁄₄ lb. brown roux
Slice the veal and ham. Add the vegetables, spice, lemon rind and herbs, and brown slightly in a sauce-pan with the butter. Add the stock and brown roux (see p. 13). Boil ten minutes. Stir continually. Put through a tammy.