gluten-freenut-freesoy-freefish-freeshellfish-free
Stewed Sorrel in Cream
From Banquets of the nations, 1911
Serves 1
Can be served with ragout or as a separate dish.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 71. The excerpt below is the record exactly as published.
Stewed Sorrel in Cream. Pick the sorrel, put it into a saucepan with a small quantity of water, and stir it over the fire for a few minutes. Drain the sorrel, and chop it very finely, put it into a stewpan with a large lump of butter, and stew 1 60 FRANCE (South) it over a slow fire for half an hour. At the end of that time drain off as much of the moisture as possible, dredge it with flour, pour in a quarter-pint of good strong, well- flavoured stock, and same of boiling cream, accord- ing to the quantity of sorrel. Let it simmer gently at the edge of the fire for an hour, then season it to taste with salt, and if the sorrel is acid a small quantity of sugar may be added. Beat the yolks of two eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.