SORREL SOUP 
2 handfuls of Sorrel 2 Shallots 
4 T. butter 2 c. chicken stock 
2 T. flour 2 egg yolks 
2 T. Lovage 1 c. cream or evaporated milk 
1 t. Rosemary 
Remove midribs of Sorrel leaves by folding the leaves and tearing 
the center rib from the top down. Chop it fine and cook in butter 
in which minced Shallots have been browned. Stir constantly until 
Sorrel becomes a puree. Blend in sifted flour, minced herbs, salt and 
pepper; add chicken stock; bring to a boil and add egg yolk and cream. 
Turn off heat and stir until slightly thickened. Serve hot with crou- 
tons or cold with a dab of thick sour cream. The finest herb soup 
I have éver tasted was made with ten different varieties including wild 
Sorrel and Good King Henry. 
SWEET MarjoraM goes well with so many foods and herbs that 
there is not room to list them all here. Sprinkle it between the layers 
of scalloped eggs. Use it alone or in company with Sweet Basil, Thyme 
and Savory in tomato juice cocktail, soups, ragouts, and salads. Mar- 
joram belongs in the bouquet garni, fines herbes and court boullion. 
SHOULDER OF LAMB WITH MarjorRAM 
Make a marinade of 14 cup of Garlic or Mint vinegar, 4 cup of 
salad oil, 1 clove of Garlic, 1 tablespoon of dried Marjoram, salt and 
pepper. Baste the meat with this mixture every half hour for three 
hours before cooking. Roast in a slow oven for 22 to 3 hours. .The 
ens makes the meat tender and the seasonings give it a rich tang. 
BAKED Tee WITH HERBS 
1 lb. of lamb’s liver ieee Chervil 
3 T. butter 1 t. dry mustard 
Y c. of cream or evaporated 1 wine glass of Sherry 
milk 1s ee Chives 
1 T. Marjoram Salt and Pepper 
Saute liver in butter. Place in a casserole. Add mustard and 
finely cut fresh herbs to the juices in the pan. Stir constantly while 
adding cream, sherry, salt and pepper. Since wine increases the taste 
of salt, taste carefully while seasoning. Pour sauce over liver and bake 
in a moderate oven fifteen minutes. 
33 
