Green or Sorrel Sauce (No. 291)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Time: Cook: 15 min Total: 15 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

a large ponnet of sorrel ↝ Chard, raw [Other dark green vegetables]
a bit of butter the size of an egg ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a small pinch of powdered sugar ↝ Sugars, powdered [Sweets]
Cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (7)

Wash and clean a large ponnet of sorrel.
Put it into a stew-pan that will just hold it, with a bit of butter the size of an egg.
Cover it close, set it over a slow fire for a quarter of an hour.
Pass the sorrel with the back of a wooden spoon through a hair-sieve.
Season with pepper, salt, and a small pinch of powdered sugar.
Make it hot, and serve up under lamb, veal, sweetbreads, &c. &c.
Cayenne, nutmeg, and lemon-juice are sometimes added.

Original Text

Green or Sorrel Sauce.—(No. 291.)

Wash and clean a large ponnet of sorrel; put it into a stew-pan that will just hold it, with a bit of butter the size of an egg; cover it close, set it over a slow fire for a quarter of an hour, pass the sorrel with the back of a wooden spoon through a hair-sieve, season with pepper, salt, and a small pinch of powdered sugar, make it hot, and serve up under[239] lamb, veal, sweetbreads, &c. &c. Cayenne, nutmeg, and lemon-juice are sometimes added.

Notes

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