Sorel Sauce

Ingredients

• a quart of fresh green sorrel-leaves
• two tablespoonfuls of butter
• the juice of a lemon
• a tablespoonful of white sugar
• enough brown gravy

Method

1. 1

   Wash sorrel, boil in salted water until tender, then cool in cold water.

2. 2

   Drain and sieve.

3. 3

   Mix with butter, lemon juice, sugar, and brown gravy.

4. 4

   Serve hot with roast or baked gosling.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 203. The excerpt below is the record exactly as published.

two tablespoonfuls of butter, half a cupful of cream, and a very little grated nutmeg ; stir the sauce until the in- gredients are thoroughly mixed, and tiien serve it with roast gosling. 3/2 PRACTICAL AMERICAN COOKERY. SOBREL-SAUCE. Carefully wash a quart of fresh green sorrel-leaves ; put them over the fire in plenty of salted boiling water, and boil them fast for about five minutes, or until they are tender ; then drain them, and throw them into cold water until they are cold ; drain them again, and rub them through a sieve with a potato-masher; put them into a porcelain-lined saucepan with two tablespoonfuls of butter, the juice of a lemon, a tablespoonful of white sugar, and enough brown gravy

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