Puree of Sorrel

Ingredients

• half a peck of fresh green sorrel
• boil it with half a pint of water
• Slice two large onions
• fry them in butter
• dredge a little flour upon them
• add half a pint of gravy
• a small lump of sugar
• a pinch of grated nutmeg
• a little pepper and salt

Method

1. 1

   Wash the sorrel, pick away the stalks, and boil it with water until tender.

2. 2

   Fry the onions in butter until yellow, dredge flour, and add gravy, sugar, nutmeg, and seasoning.

3. 3

   Stir the sorrel over gentle heat for 20 minutes, then rub through a hair sieve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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.

half a peck of fresh green sorrel in several waters ; pick away the stalks, and boil it with half a pint of water till tender, then di-ain it thoroughly. Slice two large onions, and fry them in butter tiU they turn yellow ; dredge a little flour upon them, and add half a pint of gravy, a small lump of sugar, a pinch of grated nutmeg, and a little pepper and salt. Stir the sorrel oxev a gentle tire for twenty minutes, and afterwards rub it patiently through a hair sieve. It may be served in the centre of a dish, with cutlets round it, or as an accompaniment to roast veal, lamb, or mutton. Time to boil the sorrel, a quarter of an hour. Sufficient for three or four persons. Sorrel, Puree of (another way). — Wash and pick some sorrel and some cos or cabbage- lettuces, and put them into a stewpan with a little water : keep stirring -with a spoon to pre- vent its burning ; when melted lay it in a hair sieve to drain ; then put it on the table, and chop it well with some trimmings of mushrooms. "WTien chopj)ed fine, put it into a stewpan with a little butter and a few small pieces of good ham ; let it fry a long time on the fire, in order to drain the water it contains. When it has become quite diy, mix it -with four spoonfuls of Spanish sauce, or more if a large quantity is required, and let it stew for a long time over a small stove. After it has been constantly boil- ing for an hour, rub it through a tamis. If it should happen to be too thick, dilute it with a little consomme or stock broth, or Spanish sauce. If too acid, put in a little glaze and sugar. Always put cabbage-lettuce with the sorrel, to coiTect its acidity. When you make puree of sorrel, put a spoonful of flour to thicken the sauce, and dilute with veal gravy, and then proceed as before. If you have ho gravj of veal or of beef, two spoonfuls of broth and a small bit of glaze wiU answer the same purpose. Sorrel Salad. — Take a quart of fresh green sorrel ; pick the leaves from the stalks, but on no account cut them ; wash them well, and drain and dry them thoroughly. Pile them in a salad-bowl, and send any simple salad sauce to table with them. Sorrel Sauce. — Pick the stalks and large fibres from a quart of fresh green sorrel, wash it in several waters, drain it, and put it into an enamelled saucepan with a slice of fresh butter, and stew it gently till tender. Stir it well to keep it from burning. Drain it, and rub ' it thi'ough a coarse hair sieve, season with pepper and salt, and add half a tea-spoonful of powdered sugar, the juice of half a lemon, if j the sauce is for roast veal ; or a spoonful or two i of thick brown sauce, if it is for roast meat; or a little cream, if wanted white for fowls. Serve verj' hot. Time, about a quarter of an hour. Sorrel Sauce (another way) . — Take a few handfuls of sorrel leaves, wash them, and chop j them small, adding a few chives or half a small onion. Put them with a piece of butter in a I small casserole, cover it, and leave it to steam. I Add enough broth or water thickened with a table-spoonful of flour. Boil the sauce till i the sorrel softens. Add a grate of nutmeg and ' salt. SOR ( 899 ) SOU Sorrel Soup. — Take t^^o or three handfuls of fiesh green sorrel ; pick the leaves from the stems, wash them in several waters, drain them, and put them into a stew7)an with a slice of fresh butter. No liquor is required. Steam the leaves gently till quite tender. Dredge a little flour upon them, beat out all the lumps, and add as much stock as the sorrel will thicken lightly. Boil up, add pepper and salt, and serve with toasted sippets. Sometimes thi-ee or four mealy potatoes are steamed with the sorrel, and crushed into the souj). Time, a quarter of an hour to soften the sorrel. Suflicient for four or five persons. Sorrel Soup (a German recipe). — Take a good quantity of sorrel-leaves, pick them from the stems, and wash them well. Then put them into a stewpan to steam with a piece of butter- no water is needed. Stir constantly, and dredge in a table-spoonful or two of flour, unless the soup is to bo clear. Add enough soup, ah-eady seasoned and flavoured. Serve with dice of toasted bread or sippets. Sorrel, Stewed (a la Fran9aise). — Take a peck of sorrel, fresh and green; pick ®S the stems, and wash the leaves in several waters ; put them into a stewpan with a pint of boiling water in which a table-spoonful of salt has been dissolved, and let them boil quickly till tender. Some cooks put a shred lettuce and a little chervil into the saucepan with them. Drain the water from the sorrel, and rub it through a wire sieve. Put it into a saucepan, and mix with it two ounces of butter, a dessert- spoonful of flour, and a little pepper. Stir it over the fire till it boils. Add three table- spoonfuls of cream, or the well-beaten yolks of two eggs, and serve with hard-boiled eggs cut into quarters. Time to boil the sorrel, a quarter of an hour. Suflicient for six or seven persons. Sorrel, Stewed (for fricandeaux, roasts, &c.). — Wash half a peck of picked sorrel-leaves in several waters, drain them on a sieve, and put them into an unglazed earthen jar in a very slow oven, and let them stew gently until quite tender. Mix an ounce of butter or a little salad-oil with them, add a little pepper, salt, and cayenne, and beat the leaves till smooth. Serve immediately. Souari, Swarrow, or Butter Nuts are brought from Dcmerara, and are highh' esteemed on account of their pleasant flavour. They axe obtained from a tree belonging to the walnut family called Caryocar butyrosum. Soublse Cutlets {see Mutton Cutlets a la Soubise). Soubise Sauce (for roast mutton, boiled veal, and cutlets). — Peel four large onions, and cut them into thin slices ; sprinkle a little pepper and salt

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