vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sorrel Sauce
From Miss Cameron's cookery book, 1898
Serves 4
Presented as published in 1898. 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 Miss Cameron's cookery book (1898) by Ida Cameron, page 39. The excerpt below is the record exactly as published.
Sorrel Sauce. One quart fresh sorrel leaves, 2 oz. butter, 1 teaspoc salt, \ teaspoonful white pepper, \ pint of cream or bi sauce. Cook the sorrel with the butter, salt, and pe over the fire for twenty minutes ; rub it through a sieve a wooden spoon, mix it into the cream or sauce ; add \ spoonful castor sugar, heat up, and serve with lamb or f< Chestnut Sauce. Twelve chestnuts, 1 teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.