SORREL G^pii 



the moisture adhering to the Jatter being sufficient to cook 

 it, \vith the butter. Let it cook till well reduced (it 

 reduces a great deal), and when quite tender, dust in a 

 little fine flour ; stir this over the fire till well mixed, 

 when it must be all rubbed through a sieve, reheated, 

 and blended with a little more butter or some cream, or 

 some good veal gravy, and, if liked, a little more sugar, 

 and use. Sorrel may also be cooked by any recipe 

 given for Spinach. Sorrel is one of the things that 

 require specially to be used fresh, hence probably its 

 unpopularity here, where there is not sufficient demand 

 to ensure a constant fresh supply. To soften the acid 

 flavour objected to by some, use half and half Sorrel and 

 Spinach, or one part Spinach to three of Sorrel. If the 

 Sorrel is old, and consequently rather more acid, mix it 

 in the same way with Lettuce instead of Spinach, and 

 allow a little more castor sugar. 



