Sorrel Sauce

Ingredients

• a quart of fresh green sorrel
• a slice of fresh butter
• half a tea-spoonful of powdered sugar
• the juice of half a lemon
• season with pepper and salt
• a spoonful or two of thick brown sauce
• a little cream

Method

1. 1

   Pick the stalks and large fibres from the sorrel, wash, and drain.

2. 2

   Put into a saucepan with butter and stew gently until tender.

3. 3

   Rub through a coarse hair sieve, season, and add lemon juice or brown sauce as needed.

4. 4

   Serve very hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1849. The excerpt below is the record exactly as published.

Sorrel Sauce. — Pick the stalks and large fibres from a quart of fresh green sorrel, wash it in several waters, drain it, and put it into an enamelled saucepan with a slice of fresh butter, and stew it gently till tender. Stir it well to keep it from burning. Drain it, and rub ' it thi'ough a coarse hair sieve, season with pepper and salt, and add half a tea-spoonful of powdered sugar, the juice of half a lemon, if j the sauce is for roast veal ; or a spoonful or two i of thick brown sauce, if it is for roast meat; or a little cream

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