Fried Sorrel Leaves
From Cassell's dictionary of cookery, 1892
Serves 4
Time to fry: 3-4 minutes.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1848. The excerpt below is the record exactly as published.
the middle leaves only of the sorrel, wash them in two or three waters, drain them thoroughly, ■ and trim them neatly. Dip them in the batter, and fry them in hot fat till crisp and brown. Serve on a hot dish, garnished with parsley
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