vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Gravy with Sorrel
From Consult me, 1902
Serves 4
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 147. The excerpt below is the record exactly as published.
a handful of sorrel, dip it in boiling water ; drain, have ready half a pint of good gravy, a shallot chopped fine, and boiled parsley, thickened with a piece of butter rolled in flour ; add a glass of port ; lay the sorrel round the fowls ; pour the sauce over them ; garnish with lemons
Cook this with the app: pantry check, scaling, and the assistant.