Purée of Sorrel

Ingredients

• three pounds of sorrel
• two ounces of butter
• a tablespoonful of flour
• a tablespoonful of brown sugar
• salt and pepper to taste
• a gill of Espagnole sauce

Method

1. 1

   Wash sorrel, melt butter, add sorrel, cover, stir until soft.

2. 2

   Fry onion in butter, add flour, nutmeg, sugar, salt, and pepper.

3. 3

   Moisten with Espagnole sauce, add sorrel, simmer, rub through a sieve, and serve hot with croutons and gravy.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 49. The excerpt below is the record exactly as published.

PUR£E of sorrel. Pick and wash well in two or three waters three pounds of sorrel; drain off the water; melt in a stewpan two ounces of butter, put the sorrel in and cover the stewpan on the fire for a few minutes; stir afterwards with a wooden spoon on the fire till the sorrel is soft or melted, when it must be turned over into a hair sieve to drain. Meanwhile fry in the same stewpan with two ounces of butter an onion shred very fine, till of a nice brown colour ; then add a tablespoonful of flour, a little grated nutmeg, a tablespoonful of brown sugar, salt and pepper to taste ; stir on the fire for a few seconds ; after which, moisten with a gill of Espagnole sauce

Cook this with the app: pantry check, scaling, and the assistant.