Puree of Sorrel

Ingredients

• the sorrel
• pepper
• salt
• a little flour
• milk
• a little butter or cream

Method

1. 1

   Prepare the sorrel in the same manner as spinach; boil it; change the water three times during the boiling; drain it and chop it, and pass through a sieve.

2. 2

   Put it back on the fire, with a little flour, milk, pepper, and salt; simmer for twenty minutes; add a little butter or cream, and serve with fried sippets, or eggs poached, fried, or hard boiled.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 23. The excerpt below is the record exactly as published.

Puree of Sorrel. Prepare the sorrel in the same manner as spinach ; boil it ; change the water three times during the bod- iug ; drain it and chop it, and pass through a sieve. Put it back on the fire, with a little flour, milk, pepper, and salt; simmer for twenty minutes; add a little butter or cream

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