Sorrel (oseille) which should be dressed in the manner described for spinach is not half enough used. Your cook will know it if you order "sorley," - (Ramasamy's pronunciation of the double 'r' being peculiar) - and nothing is nicer than a mutton (neck) cutlet or fillet of beef with a sorrel puree, for the pungent taste of the vegetable suggests a novelty to your palate.

My readers who are in the habit of enjoying themselves on the Neilgherries ought to try a dish of pork cutlets with a puree of sorrel (menu No. 12), for with a rich white meat, sorrel is especially agreeable. I mentioned this vegetable in connection with potage a la bonne femme when talking about soups, and I may add now that a plain gravy soup thickened, and flavoured with sorrel puree is far from bad. In cooking sorrel, onion and a little sugar are essential, and lettuce leaves are a great assistance.

This vegetable is largely cultivated by the Natives. Hind :- chookeh-paluk.