Sorrel (Oseille)

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (11)
Instructions (9)
  1. Pick sorrel over well, nip off the stalks, and, if thick, tear the midrib from the leaves, tearing these also into shreds if large.
  2. Wash it well in several waters, finally leaving it in a colander under a running tap for a little.
  3. Drain, shake off most of the moisture, and put it in a pan with a dust of sugar and 1oz. of butter for each quart of picked sorrel.
  4. Let it cook till well reduced and quite tender, the moisture adhering to the sorrel being sufficient to cook it, with the butter.
  5. Dust in a little fine flour, stir this over the fire till well mixed.
  6. Rub all through a sieve, reheat, and blend with a little more butter or some cream, or some good veal gravy, and, if liked, a little more sugar, and use.
Alternative Cooking Method
  1. Sorrel may also be cooked by any recipes given for spinach.
To Soften Acid Flavour
  1. To soften the acid flavour objected to by some, use half and half sorrel and spinach, or one part spinach to three of sorrel.
  2. If the sorrel is old, and consequently rather more acid, mix it in the same way with lettuce instead of spinach, and allow a little more caster sugar.
Original Text · last edited 4 days ago
Sorrel (Oseille).—This is such a wholesome vegetable that it is a great pity it is not more commonly used in this country. Abroad veal is seldom seen unless accom- panied by a purée of sorrel. It is best cooked with butter, preparing it thus: Pick it over well, nip off the stalks, and, if thick, tear the midrib from the leaves, tearing these also into shreds if large; then well wash it in several waters, finally leaving it in a colander under a running tap for a little; then drain, shake off most of the moisture, and put it in a pan with a dust of sugar and 1oz. of butter for each quart of picked sorrel, the moisture adhering to the latter being sufficient to cook it, with the butter. Let it cook till well reduced (it reduces a great deal), and when quite tender dust in a little fine flour, stir this over the fire till well mixed, when it must be all rubbed through a sieve, reheated, and blended with a little more butter or some cream, or some good veal gravy, and, if liked, a little more sugar, and use. Sorrel may also be cooked by any re- given for spinach. Sorrel is one of the things to require specially to be used fresh, hence probab its unpopularity here, where there is not sufficie demand to ensure a constant fresh supply. To soften the acid flavour objected to by some, use ha. and half sorrel and spinach, or one part spinach to three of sorrel. If the sorrel is old, and consequently rather more acid, mix it in the same way with lettuce instead of spinach, and allow a little more caster sugar.
Notes
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