Sorrel Sauce

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (4)
  1. Wash a quantity of sorrel, and boil it tender in the smallest quantity of water you can.
  2. Strain and chop it.
  3. Stew it with a little butter, pepper, and salt.
  4. If you like it high, add a spoonful of gravy.
Original Text
Sorrel Sauce. Wash a quantity of sorrel, and boil it tender in the smallest quantity of water you can: strain and 55chop it: stew it with a little butter, pepper, and salt; and if you like it high, add a spoonful of gravy. Be careful to do it in a very well tinned saucepan; or if you have a silver one, or a silver mug, it is far better; as the sorrel is very sour, especially in spring.
Notes
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