Sorrel Preparation
From The "Queen" cookery books: Vegetables, 1902
Sorrel is a nutritious vegetable often paired with veal.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 64. The excerpt below is the record exactly as published.
a dust of sugar and loz. of butter for each quart of picked sorrel, the moisture adhering to the latter being sufficient to cook it, with the butter. Let it cook till well reduced (it reduces a great deal), and when quite tender dust in a little fine flour, stir this over the fire till well mixed, when it must be all rubbed through a sieve, reheated, and blended with a little more butter or some cream, or some good veal gravy, and, if liked, a little more sugar
Cook this with the app: pantry check, scaling, and the assistant.