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