Sorrel Soup

Ingredients

• four ounces of minced onions
• two ounces of fresh butter
• four ounces of well-picked sorrel-leaves
• an ounce of chervil
• two ounces of lettuce-leaves
• a salt-spoonful of salt
• one of castor sugar
• an ounce of flour
• three gills of milk
• three gills of water
• an egg
• an ounce of butter

Method

1. 1

   Fry onions in butter without coloring.

2. 2

   Add sorrel, chervil, lettuce, salt, and sugar; stir for five minutes.

3. 3

   Mix in flour, cook for another five minutes, then moisten with milk and water.

4. 4

   Simmer for thirty-five minutes.

5. 5

   Beat an egg with butter, mix with a portion of the soup, and serve over dried French roll slices.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 55. The excerpt below is the record exactly as published.

an ounce of butter in a small ^«z//f-pan, put in a teaspoonful of finely minced onion, fry over a low fire till the onion pieces are soft, then add the minced kidney with one fillet of anchovy and half an ounce of glaze ; moisten with a table- spoonful of gravy, continue to cook slowl)', seasoning the whole with salt, Nepaul pepper, and powdered sweet herbs. When the kidney is tender, empty the contents of the pan into a mortar and pound them to a paste. While the kidney is cooking make a gill of savoury custard in the manner described in Menu vi. Now, having four nicely fried slices of bread made very hot in the oven, lay over them the kidney paste, cover with the custard, and serve as hot as possible. MENU XXVII. {A bstinence — Spruig.) Potage a la bonne femme. Filets d’anguilles k la tartare. Saumon au riz ^ la Cingalese. Asperges au beurre. (Eufs k la neige moulds. “Toasted cbeese.’’ Fry four ounces of minced onions in a stewpan with two ounces of fresh butter over a low fire, without colouring the onion, for five minutes ; next add four ounces of well-picked sorrel -leaves, , soup an ounce of chervil, and about two ounces (,,/ai^re). of lettuce-leaves, all shredded, with a salt- spoonful of salt and one of castor sugar. Stir over the fire for five minutes more, and then mix in an ounce of flour ; cook this with the vegetables another five minutes, after which moisten by degrees with three gills of milk and three of water (warm), bring slowly to the boil, and simmer for thirty-five minutes. Break an egg

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