OF SUNDRY HERBS 125 



Juice of it in a Dish with some Butter, two or three raw 

 Eggs, Salt and Nutmeg : make all this into a Sauce, and 

 pour it on your poach'd Eggs; so serve them. From The 

 Receipt Book of Patrick Lamb, Master Cook to Charles II, 

 James II, William and Mary, and Queen Anne, 1716. 



A TART OF THE JUICE OF SORREL. Beat sorrel in a Mortar 

 and strain out the juice put it into a Dish with three maka- 

 roons, a piece of fresh Butter, the yolks of three raw eggs, 

 green citron grated, orange flowers, and sugar and cinamon, 

 stir all this together over a fire and make a Cream of it and 

 put it into a Pan sheeted very thin with fine paste and when 

 it is baked serve it away with sugar over it. A Perfect School 

 of Instruction of the Officers of the Month, by Giles Rose, one 

 of the Master Cooks to Charles II, 1682. 



To DRESS SORREL WITH EGGS. Put two handfuls of 

 Sorrel clean pick'd and washed into a saucepan, with a Bit 

 of Butter, a Pinch of Flower, a little Salt, Pepper and Nut- 

 meg, stew it, and a quarter of an Hour before you use it, 

 pour in two or three spoonfuls of drawn Butter. Garnish 

 it with hard eggs, cut in quarters, laying one End on the 

 Sorrel, and the other on the Side of the Plate, with the 

 Yolks uppermost, and serve it up, either for a course at 

 Dinner, or else for a Supper. From The Receipt Book of 

 John Middleton, Cook to the Duke of Bolton, 1734. 



To MAKE A SORREL OMELET. Pick, wash and blanch 

 your Sorrel; then having cut it, fry it in Sweet Butter, 

 with a little Parsley and Chibbol ; when it is fry'd, pour in 

 some Cream, season them, and let them boil over a gentle 

 Fire. In the meantime make an Omelet of Eggs and 

 Cream, seasoned at Discretion. When it is enough, dress 

 it on a Dish, thicken your sorrel with the Yolks of a couple 

 of Eggs, and turn it on the Omelet, and serve it up hot. 

 Ibid. 



A RAGOO OF SORREL. Having pick'd your Sorrel clean 

 from the Stalkes, set a sauce-pan over the Fire half full of 



