SORREL 
lOI 
the moisture adhering to the Jatter being sufficient to cook 
it, with 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 wdth Lettuce instead of Spinach, and 
allow a little more castor sugar. 
