Sorrel Garnish

Ingredients

• three pounds of sorrel
• tablespoon of flour
• one and a half of butter
• gill of broth
• three or four eggs
• one half gill of milk

Method

1. 1

   Pick sorrel nicely over and remove all stalks; wash well and drain on a wire sieve.

2. 2

   Chop it for twenty minutes.

3. 3

   Put into a stewpan that will hold about two quarts, a tablespoon of flour and one and a half ounces of butter.

4. 4

   Stir over the fire for three or four minutes, then add a gill of broth, and eight minutes after, another gill.

5. 5

   Stir over the fire for twenty minutes.

6. 6

   Beat up three or four eggs with half a gill of milk, pour these on the sorrel, stirring rapidly for several minutes.

7. 7

   It is then ready to use as a garnish.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 547. The excerpt below is the record exactly as published.

three pounds of sorrel, very fresh and green. Pick it nicely over and remove all stalks ; wash well and drain well on a wire sieve. Chop it for quite twenty minutes. Now put into stewpan that will hold about two quarts, tablespoon of flour and one and a half of butter. Stir over the fire for three or four minutes, and then put in gill of broth, and eight minutes after, an« other gill. Again stir over the fire for twenty minutes. Beat up three or four eggs with one half gill of milk

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