Sorrel for Garnishing Meat

Ingredients

• three pounds of fresh green sorrel
• a teaspoonful of salt
• a quart of boiling water
• an ounce of flour
• an ounce and a half of butter
• two eggs
• three tablespoonfuls of milk

Method

1. 1

   Wash and boil sorrel with salt in boiling water until tender.

2. 2

   Drain and chop finely.

3. 3

   Make a roux with flour and butter, add sorrel and stock gradually, stirring for twenty minutes.

4. 4

   Beat eggs with milk, stir into sorrel, and serve.

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.

Sorrel for Garnishing Meat.— Pick three poimds of fresh green sorrel, wash it in several waters, and di\ain it thoroughly. Put it into a good-sized saucepan -with a tea-siDOon- ful of salt and a quart of boiling water, and let it boil quickly till tender, turning occasionally to prevent the lower leaves burning to the bottom of the pan. Drain it well, then chop it till very small. Work an ounce of flour into an ounce and a haK of butter, and stir the mixture quickly over the fire for three minutes. Put in the sorrel, and add, a little at a time, half a pint of strong stock. Stir the sorrel over the fire for fully twenty minutes. Beat two eggs .with three table-spoonfuls of mil

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