Beef Cullis is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic thick stock of beef, fowl and breadcrumbs cooked with herbs in a rich gravy that's stored in ramekins for use. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Cullis.
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This is a classic recipe for a Victorian version of Beef Cullis that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF CULLIS.—Roast a piece of buttock of beef very brown; cut off the brown part, and while hot, beat it in a mortar, with some flesh of a fowl and crusts of bread; put it into a stew-pan with some rich gravy; season with salt, pepper, cloves, thyme, sweet basil, and lemon-peel; give the whole four or five boilings; strain, and put by in pots for use.
Modern Redaction
Ingredients:
1 piece of beef rump
250g left-over fowl meat
150g breadcrumbs
300ml rich gravy
salt and freshly-ground black pepper, to taste
ground cloves, to taste
2 tbsp thyme, chopped
2 tbsp basil, chopped
2 tbsp grated lemon zest
Method:
Roast the beef rump as you would normally, but finish in a hot oven so that the outer surface of the meat cooks very brown. Remove from the oven and cut off the brown outer parts. Slice finely and beat to a paste in a mortar with the fowl meat and the bread. Combine in a pan with the gravy, herbs, seasonings and lemon zest. Bring to a boil, reduce to a simmer then bring back to a boil. Repeat this process five times.
Take off the heat, strain off the liquid and pour into ramekins, allow to cool and store in the refrigerator until needed.
