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 Chopped sorrel leaves, wilted in butter, cream added. An accompaniment to fish and lamb (Mollard 1802, Eaton 1822, etc)  Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton: (Acton 1845)COMMON SORREL SAUCE. Strip from the stalks and the large fibres, from one to a couple of quarts of freshly-gathered sorrel; wash it very clean, and put it into a well-tinned stewpan or saucepan (or into an enamelled one, which would be far better), without any water; add to it a small slice of good butter, some ppper and dt, and stew it gently, keeping it well stirred until it is exceedingly tender, that it may not bum; men. drain it on a sieve, or press the liquid well from it; chop it as fine aa possible, and boil it again for a few minutes with a spoonful or two of gravy, or the same quantity of cream or milk, mixed with a halfteaspoonful of flour, or with only a fresh slice of good butter. The beaten yolk of an egg or two stirred in iust as the sorrel is taken from the fire will soften the sauce greatly, and a saltspoonful of pounded sugar will also be an improvement See also: Wood Sorrel  Common Sorrel, Rumex acetosa Photo: 'Burschik'  |
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