Sorrel Soup (a German recipe). — Take a
good quantity of sorrel-leaves, pick them from
the stems, and wash them well. Then put them
into a stewpan to steam with a piece of butter-
no water is needed. Stir constantly, and dredge
in a table-spoonful or two of flour, unless the
soup is to bo clear. Add enough soup, ah-eady
seasoned and flavoured. Serve with dice of
toasted bread or sippets.
Sorrel, Stewed (a la Fran9aise). — Take a
peck of sorrel, fresh and green; pick ®S the
stems, and wash the leaves in several waters ;
put them into a stewpan with a pint of boiling
water in which a table-spoonful of salt has
been dissolved, and let them boil quickly till
tender. Some cooks put a shred lettuce and a
little chervil into the saucepan with them.
Drain the water from the sorrel, and rub it
through a wire sieve. Put it into a saucepan,
and mix with it two ounces of butter, a dessert-
spoonful of flour, and a little pepper. Stir it
over the fire till it boils. Add three table-
spoonfuls of cream, or the well-beaten yolks of
two eggs✪ Stewed Sorrel (a la Francaise), and serve with hard-boiled eggs cut
into quarters. Time to boil the sorrel, a quarter
of an hour. Suflicient for six or seven persons.
Sorrel, Stewed (for fricandeaux, roasts,
&c.). — Wash half a peck of picked sorrel-leaves
in several waters, drain them on a sieve, and
put them into an unglazed earthen jar in a
very slow oven, and let them stew gently until
quite tender. Mix an ounce of butter or a
little salad-oil with them, add a little pepper,
salt, and cayenne, and beat the leaves till
smooth. Serve immediately.
Souari, Swarrow, or Butter Nuts
are brought from Dcmerara, and are highh'
esteemed on account of their pleasant flavour.
They axe obtained from a tree belonging to
the walnut family called Caryocar butyrosum.
Soublse Cutlets {see Mutton Cutlets a la
Soubise).
Soubise Sauce (for roast mutton, boiled
veal, and cutlets). — Peel four large onions, and
cut them into thin slices ; sprinkle a little pepper
and salt upon them, together with a small
quantity of grated nutmeg; put them into a
saucepan with a slice of fresh butter, and
steam gently till they are soft. They must not
be allowed to acquire any colour. Dredge a
table-spoonful of flour iipon them, put a freshly-
boiled mealy potato with them, and add half a
pint of milk, or a quarter of a pint of white
stock, and a quarter of a pint of cream. Stir
the sauce over the fire till it is quite smooth,
rub it through a coarse sieve, pressing the onion
strongly, that none may remain behind; and,
before serving, heat again without allowing it
to boil. Time, about an hour. Probable cost,
8d., if made with milk. Sufficient for four or
five persons.
Soubise Sauce (another way). — Peel a
pound of onions✪ Soubise Sauce (first method), cut them into small dice, throw
them into boiling water, and boil them quickly
for five minutes. Drain them, and steam them
softly with a slice of butter till they are soft.
Stir into them as much white sauce as will
make them of the consistency of thick cream.
! Press the sauce through a sieve, heat it again
j without allowing it to boil, and serve. Time,
I altogether, about an hour. Probable cost, 8d.
I to Is. if made with milk. Suflicient for five or
{ six persons.
Page 1850 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Sorrel Soup (a German recipe). — Take a good quantity of sorrel-leaves, pick them from the stems, and wash them well. Then put them into a stewpan to steam with a piece of butterno water is needed. Stir constantly, and dredge in a table-spoonful or two of flour, unless the soup is to be clear. Add enough soup, ah-eady seasoned and flavoured. Serve with dice of toasted bread or sippets.
Sorrel, Stewed (a la Fran9aise). — Take a peck of sorrel, fresh and green; pick the stems, and wash the leaves in several waters ; put them into a stewpan with a pint of boiling water in which a table-spoonful of salt has been dissolved, and let them boil quickly till tender. Some cooks put a shred lettuce and a little chervil into the saucepan with them. Drain the water from the sorrel, and rub it through a wire sieve. Put it into a saucepan, and mix with it two ounces of butter, a dessertspoonful of flour, and a little pepper. Stir it over the fire till it boils. Add three tablespoonfuls of cream, or the well-beaten yolks of two eggs, and serve with hard-boiled eggs cut into quarters. Time to boil the sorrel, a quarter of an hour. Sufficient for six or seven persons.
Sorrel, Stewed (for fricandeaux, roasts, &c.). — Wash half a peck of picked sorrel-leaves in several waters, drain them on a sieve, and put them into an unglazed earthen jar in a very slow oven, and let them stew gently until quite tender. Mix an ounce of butter or a little salad-oil with them, add a little pepper, salt, and cayenne, and beat the leaves till smooth. Serve immediately.
Souari, Swarrow, or Butter Nuts
are brought from Demerara, and are highh' esteemed on account of their pleasant flavour. They are obtained from a tree belonging to the walnut family called Caryocar butyrosum.
Soublse Cutlets {see Mutton Cutlets a la Soubise).
Soubise Sauce (for roast mutton, boiled veal, and cutlets). — Peel four large onions, and cut them into thin slices ; sprinkle a little pepper and salt upon them, together with a small quantity of grated nutmeg; put them into a saucepan with a slice of fresh butter, and steam gently till they are soft. They must not be allowed to acquire any colour. Dredge a table-spoonful of flour iipon them, put a freshlyboiled mealy potato with them, and add half a pint of milk, or a quarter of a pint of white stock, and a quarter of a pint of cream. Stir
the sauce over the fire till it is quite smooth, rub it through a coarse sieve, pressing the onion strongly, that none may remain behind; and, before serving, heat again without allowing it to boil. Time, about an hour. Probable cost, 8d., if made with milk. Sufficient for four or five persons.
Soubise Sauce (another way). — Peel a
pound of onions, cut them into small dice, throw
them into boiling water, and boil them quickly
for five minutes. Drain them, and steam them
softly with a slice of butter till they are soft.
Stir into them as much white sauce as will
make them of the consistency of thick cream.
! Press the sauce through a sieve, heat it again
j without allowing it to boil, and serve. Time,
I altogether, about an hour. Probable cost, 8d.
I to Is. if made with milk. Sufficient for five or
{ six persons.
Records on this page
Puree of SorrelStewed Sorrel (a la Francaise)Soubise Sauce (first method)Soubise Sauce (another way)Soubise Sauce (another way)