Cassell's dictionary of cookery

Sorrel, Puree of (another way). — Wash and pick some sorrel and some cos or cabbagelettuces, and put them into a stewpan with a little water : keep stirring -with a spoon to prevent its burning ; when melted lay it in a hair sieve to drain ; then put it on the table, and chop it well with some trimmings of mushrooms. "When chopped fine, put it into a stewpan with a little butter and a few small pieces of good ham ; let it fry a long time on the fire, in order to drain the water it contains. When it has become quite diy, mix it -with four spoonfuls of Spanish sauce, or more if a large quantity is required, and let it stew for a long time over a small stove. After it has been constantly boiling for an hour, rub it through a tamis. If it should happen to be too thick, dilute it with a little consomme or stock broth, or Spanish sauce. If too acid, put in a little glaze and sugar. Always put cabbage-lettuce with the sorrel, to correct its acidity. When you make puree of sorrel, put a spoonful of flour to thicken the sauce, and dilute with veal gravy, and then proceed as before. If you have no gravy of veal or of beef, two spoonfuls of broth and a small bit of glaze wiU answer the same purpose. Sorrel Salad. — Take a quart of fresh green sorrel ; pick the leaves from the stalks, but on no account cut them ; wash them well, and drain and dry them thoroughly. Pile them in a salad-bowl, and send any simple salad sauce to table with them. 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 through 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, if wanted white for fowls. Serve verj' hot. Time, about a quarter of an hour. Sorrel Sauce (another way) . — Take a few handfuls of sorrel leaves, wash them, and chop j them small, adding a few chives or half a small onion. Put them with a piece of butter in a I small casserole, cover it, and leave it to steam. I Add enough broth or water thickened with a table-spoonful of flour. Boil the sauce till i the sorrel softens. Add a grate of nutmeg and ' salt. SOR ( 899 ) SOU Sorrel Soup. — Take t^^o or three handfuls of fiesh green sorrel ; pick the leaves from the stems, wash them in several waters, drain them, and put them into a stewpan with a slice of fresh butter. No liquor is required. Steam the leaves gently till quite tender. Dredge a little flour upon them, beat out all the lumps, and add as much stock as the sorrel will thicken lightly. Boil up, add pepper and salt, and serve with toasted sippets. Sometimes three or four mealy potatoes are steamed with the sorrel, and crushed into the souj). Time, a quarter of an hour to soften the sorrel. Suflicient for four or five persons.