gluten-freenut-freesoy-freefish-freeshellfish-free
Sorrel Soup
From The thorough good cook, 1895
Serves 4
Serve with fried bread crusts.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 57. The excerpt below is the record exactly as published.
Sorrel Soup. Cat and wash a handful of sorrel, a lettuce, and some chervil ; pass them, with a little fresh bacon scraped, melted, and strained, through a tammy. The scraped bacon is cheaper than butter. Place your mixture in a clear meat stock ; add a pinch of sugar, and skim the soup. Boil gently for an hour and a half. Just before serving add four yolks of eggs, with two small pieces of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.