VEGETABLES 93 



SORREL 



Sorrel thrives best in any rich, light, garden soil, 

 and is propagated by seed and by parting the roots. 

 The seed should be sown in March and April, and 

 the roots parted in September and October. To 

 sow the seed make drills six inches apart and a 

 quarter of an inch deep, and when the seedlings 

 are two or three inches high, they should be thinned 

 to three or four inches apart. The bed must be 

 kept free from weeds and watered occasionally in 

 very dry weather. 



In September the entire crop should be trans- 

 ferred to fresh ground, allowing eighteen inches 

 between the plants, or part may be withdrawn. 



To divide the roots, take and set them at once 

 where they are to remain, in rows eighteen inches 

 apart. In summer the stalks must be cut down 

 to encourage the production of the leaves. 



The French sorrel is the best sort to grow. 



RECIPES FOR COOKING 

 Sorrel a la Francaise 



Take some sorrel, pick off the stems, and wash the leaves 

 in several waters, then put them into a stewpan with a pint 

 of boiling water in which some salt has been dissolved, and 

 let boil till tender ; then drain it and rub it through a wire 

 sieve. Put into a saucepan with plenty of butter, a dessert- 

 spoonful of flour, and a little pepper. Stir over fire till it 

 boils. Add three tablespoonfuls of cream. 



