Sorrel Sauce

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
Instructions (4)
  1. Wash clean, squeeze and chop fine, plenty of sorrel, and put it into a stewpan.
  2. Stew it till the liquor is almost reduced.
  3. Then add a little strong cullis.
  4. Let the sauce be of a good thickness.
Original Text
Sorrel Sauce. Wash clean, squeeze and chop fine, plenty of sorrel, and put it into a stewpan[70] with a bit of fresh butter; stew it till the liquor is almost reduced, and then add a little strong cullis. Let the sauce be of a good thickness.
Notes
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