Common Sorrel Sauce

Ingredients

• 1–2 quarts fresh sorrel leaves
• butter
• pepper and salt
• 1–2 spoonfuls gravy, cream, or milk
• 1/2 teaspoon flour
• butter
• 1–2 egg yolks, beaten
• 1 saltspoon pounded sugar

Instructions

1. Strip the sorrel leaves from their stalks and remove the large fibres.
2. Wash the sorrel very clean.
3. Place the sorrel in a well-tinned, enamelled, or non-reactive saucepan without any water.
4. Add a small slice of good butter, pepper, and salt to the sorrel.
5. Stew gently over low heat, stirring well throughout, until the sorrel is exceedingly tender.
6. Drain the sorrel on a sieve or press out the liquid thoroughly.
7. Chop the sorrel as fine as possible.
8. Return the chopped sorrel to the pan and boil again for a few minutes.
9. Finish with your choice of: a spoonful or two of gravy, or cream or milk mixed with half a teaspoonful of flour, or a fresh slice of good butter.
10. If desired, stir in the beaten yolk of one or two eggs just as the sorrel is taken from the fire.
11. If desired, add a saltspoonful of pounded sugar for improvement.