124 A GARDEN OF HERBS 



and consequently the presence of the Belgians in England 

 created a demand for it ; and during the autumn of 1916 it 

 could be bought very cheaply in London, id. or 2d. a pound. 

 It is an excellent substitute for spinach. One of the best 

 recipes is to wash it in many waters as if it were spinach. 

 Then put it in a stew-pan with a large lump of butter. When 

 it is fairly dry add a little fine oatmeal, salt, pepper and a 

 very little diluted meat extract. Very carefully add two 

 well-beaten eggs, and serve it with meat or with grilled fish. 

 The famous sorrel soup can be made with milk, but is better 

 and cheaper with potatoes. The sorrel is fried for a few 

 minutes in butter, and then put in boiling water with the 

 potatoes cut up in small pieces. Salt and pepper are added, 

 and the whole gently cooked and served without straining. 

 A very old French cookery book, published in 1796, ' with 

 the approbation and privilege of the king/ says, that 

 without any doubt at the end of September all good managers 

 will preserve sorrel for winter use, as when properly done 

 it remains as good as fresh. The method is very simple. 

 The sorrel with plenty of salt is cooked over a slow fire with 

 a large piece of butter until all the water drawn from it is 

 evaporated. When it is half cold it is well packed into pots 

 and pressed down with a spoon. When quite cold, tepid 

 dissolved butter is poured over it, and the pots are covered 

 and kept in a dry place. The sorrel will keep until Easter, 

 but once opened not more than three weeks. It is not 

 only healthy for winter use, but extensively useful, as it 

 need only be put into hot stock to make good soup, or be 

 heated in butter and thickened with beaten eggs and a 

 little milk to form a delicious vegetable garnish." From 

 an article in Truth, November 1916. 



To TAKE STAINES OUT OF ONES HANDS PRESENTLY. You 

 may do this with the iuyce, of Sorrell, washing the stained 

 parts therein. 



EGGS WITH THE JUICE OF SORREL. Poach your Eggs in 

 boiling Water; and having pounded some Sorrel, put the 



