388 MEALS MEDICINAL. 
acts as an antiseptic. Moreover, Gerarde declares: “‘ A conserve 
of floures of Clove Gillofloure (Carnation), and Sage, is exceeding 
cordial, and doth wonderfully above measure comfort the heart, 
being eaten now and then with the meate.”’ 
Closely allied to the garden Rhubarb (a dock), from the 
brilliant red leaf-stems of which we make favourite puddings, 
and pies, is the garden Sorrel (Rumex acetosus), also a dock, 
and the chief constituent of Soupe aux herbes, such as a French 
lady will order for herself after a long, and tiring journey. But 
the Sorrel preferred in France is Rumex scutatus, because more 
succulent, and less sour than our garden herb. For the said 
soup, “ put into a saucepan a piece of butter (egg size), three 
leaves of lettuce (finely cut up), a pint of Sorrel leaves (minced), 
an onion, and three sprigs of parsley (likewise minced). Cover 
the saucepan, and let all these stew gently for ten minutes; 
then sift in two tablespoonfuls of flour, mixing well; pour in 
gradually, whilst stirring all the time, three quarts of boiling 
water. Put a cupful of mashed potato into three-quarters of 
a cuptul of rich milk, and add to the soup; season with pepper, 
salt, and a pinch of nutmeg. Mix the beaten yolks of four eggs 
with a little milk (using a cupful altogether) in the tureen, and 
pour in some of the boiling soup ; put in some dice of toast, and 
pour the rest of the soup over: cover, and stand it in a warm 
place for five minutes; serve hot. If preferred, this soup may 
be passed through a sieve before pouring it over the eggs. In 
such soups the Latins use a tiny clove of garlic, either rubbing 
it on the croutons (toasted crust dice), or inside the kettle.” 
The Sorrel Dock with us bears also the names Sour Sabs, Sour 
Garbs, Sour Suds, Sour Sauce, Cuckoo Sorrow, and Green Sauce. 
Country people beat the herb to a mash, and take it mixed with 
vinegar, and sugar, as a green sauce with cold meat. When 
boiled without water (in its own juice) it serves as an excellent 
accompaniment to roast goose, or pork, instead of apple sauce. 
Because corrective of scrofulous deposits, Sorrel is specially 
beneficial towards the cure of scurvy. Says John Evelyn, in 
Acetaria (1699): “Sorrel sharpens the appetite, assuages heat, 
cools the liver, and strengthens the heart ; it is an anti-scorbutic, 
resisting putrefaction; and in the making of sallets imparts a 
grateful quickness to the rest as supplying the want of oranges, 
and lemons. Together with salt it gives both the name, and 
the relish to sallets, from the sapidity, which renders not plants 
