Oseille. Sauerampfer.

No. 1419. - Sorrel is a hardy perennial plant. The species as well as the varieties differ to a considerable extent in height and general habit, yet their usage is nearly the same. The finest roots are obtained from seedlings. These varieties are propagated by dividing the roots. This method must be adopted in the propagation of the divicious kinds when the male plants are required. All of the varieties will send up a flower-stalk in summer, and it is necessary to cut the stalk when it first develops in order to render the leaves larger and more tender. Sorrel is used for soups and purees, and is preserved for winter use. It is one of the most wholesome vegetables, and would be particularly beneficial to that class of the community that live much upon salt provisions.

Culture

No. 1420. - Sorrel is cultivated easily, and may be grown in almost any soil or situation, but thrives best in rich, moist soil. Sow it in April in drills fifteen inches apart, and cover it with half an inch of soil. Thin them out to ten inches apart.

Belleville Sorrel

No. 1421. - The leaves are about ten inches long, by six inches in diameter, and are larger and less acid than the common garden Sorrel. The leaf stems are red at the base.

Blistered-Leaf Sorrel

No. 1422. - This is similar to the common variety except that the foliage is blistered. It develops slowly and consequently remains longer in season.

Fervent's Large Sorrel

No. 1423. - This is a hardy and excellent variety that produces abundantly. The leaves are large, of a yellowish-green color, and are put forth very early.

Sarscelle Blond Sorrel

No. 1424. - This is a sub-variety of the Belleville, with larger and narrower leaves, and pale leaf-stems. It puts forth the leaves earlier than the common Sorrel and is of excellent quality.

French, Or Round-Leaved Sorrel

No. 1425. - The leaves vary in form, being roundish and heart-shaped, smooth, glaucous and entire on the borders. The leaves are more aciduous than any of the other varieties, and for this reason are preferred by many.

Sorrel With Cream

No. 1426. - Pick the stems off of the Sorrel, wash the leaves in plenty of cold water, then drain them, and chop them finely with a head of lettuce, the same quantity of young beet leaves, and a little chervil. Mix them well together; then put them in a saucepan with a small piece of butter, and stir them slowly until the butter is melted. Then season with salt and pepper and, when well cooked, add a pint of cream diluted with the yolks of five raw eggs. Serve hot.

Sorrel With Gravy

No. 1427. - Prepare and cook the Sorrel as in No. 1426, and, when cooked, drain off some of the moisture, and add a good gravy instead of the cream.

Sorrel Puree, For Garnitures

No. 1428. - Prepare and wash the Sorrel as in No. 1426; then put it in a saucepan with a pint of water, and season it with salt and pepper. Set it on a brisk fire, and stir it with a wooden spoon until it is well cooked. Then drain it in a colander, and in twenty minutes rub it through a fine sieve. Then put four ounces of butter and two spoonfuls of flour in a saucepan, and let it cook for five minutes, stirring it well. Add the Sorrel, moisten it with a pint of broth and let it cook for ten minutes. Then add a cup of milk diluted with the yolks of three raw eggs, and stir the whole well until thoroughly mixed.