SORREL SALAD.
(To serve with Lamb-cutlets, Veal cutlets, or Roast Lamb.)
This, though a very agreeable and refreshing salad, is not to be recommended when there is the slightest tendency to disorder of the system; for the powerful acid of the uncooked sorrel might in that case produce serious consequences.[63]
63. It should be especially avoided when dysentery, or other diseases of a similar nature, are prevalent. We mention this, because if more general precaution were observed with regard to diet, great suffering would, in many instances, be avoided.
Take from the stems some very young tender sorrel, wash it delicately clean, drain it well, and shake it dry in a salad-basket, or in a soft cloth held by the four corners; arrange it lightly in the bowl, and at the instant of serving, sauce it simply with the preceding French dressing of oil with a small portion of vinegar, or with a Mayonnaise mixed with chili instead of a milder vinegar. The sorrel may be divided with the fingers and mingled with an equal proportion of very tender lettuces; and, when it is not objected to,[64] mixed tarragon may be strewed thickly upon them. To some tastes a small quantity of green onions or of eschalots would be more agreeable.
64. The peculiar flavour of this fine aromatic herb is less generally relished in England than in many other countries; but when it is not disliked it may be used with great advantage in our cookery: it is easily cultivated, and quite deserves a nook in every kitchen-garden.