COMMON SORREL SAUCE

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Instructions (10)
  1. Strip the sorrel from the stalks and large fibres.
  2. Wash the sorrel very clean.
  3. Put the sorrel into a well-tinned stewpan or saucepan (or an enamelled one) without any water.
  4. Add a small slice of good butter, some pepper and salt.
  5. Stew gently, keeping it well stirred until it is exceedingly tender, ensuring it does not burn.
  6. Drain the sorrel on a sieve or press the liquid well from it.
  7. Chop the sorrel as fine as possible.
  8. Boil the chopped sorrel again for a few minutes with a spoonful or two of gravy, or the same quantity of cream or milk mixed with a half-teaspoonful of flour, or with only a fresh slice of good butter.
  9. Stir in the beaten yolk of an egg or two just as the sorrel is taken from the fire.
  10. Add a saltspoonful of pounded sugar.
Original Text
COMMON SORREL SAUCE. Strip from the stalks and the large fibres, from one to a couple of quarts of freshly-gathered sorrel; wash it very clean, and put it into a well-tinned stewpan or saucepan (or into an enamelled one, which would be far better), without any water; add to it a small slice of good butter, some pepper and salt, and stew it gently, keeping it well stirred until it is exceedingly tender, that it may not burn; then drain it on a sieve, or press the liquid well from it; chop it as fine as possible, and boil it again for a few minutes with a spoonful or two of gravy, or the same quantity of cream or milk, mixed with a half-teaspoonful of flour, or with only a fresh slice of good butter. The beaten yolk of an egg or two stirred in just as the sorrel is taken from the fire will soften the sauce greatly, and a saltspoonful of pounded sugar will also be an improvement.
Notes
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