1/2 peck of sorrel 1 tablespoonful of butter

1/2 cup of veal stock Salt and pepper to taste

Wash the sorrel through several cold waters, cut off the stems - the leaves only are good. Put a cup of cold water and a teaspoonful of salt in a saucepan, and throw in the sorrel at the first boil. Cover the saucepan and boil for twenty minutes. When done, drain, and chop very fine, then press through a colander; return it to the saucepan, add the butter, stock, salt and pepper, let it boil up once, and it is ready to serve.