Stewed Sorrel for Fricandeau, and roast Meat

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 12 days ago
Not a recipe: No

Ingredients (3)

sorrel ↝ Chard, raw [Other dark green vegetables]
no more water than hangs to the leaves ↝ Water, tap [Tap water]
a bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (2)

Wash the sorrel, and put it in a silver vessel, or stonejar, and no more water than hangs to the leaves.
Simmer in the slowest way you can; and when done enough, put a bit of butter, and beat it well.

Original Text

Stewed Sorrel for Fricandeau, and roast Meat.

Wash the sorrel, and put it in a silver vessel, or stonejar, and no more water than hangs to the leaves. Simmer in the slowest way you can; and when done enough, put a bit of butter, and beat it well.

Notes

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