Lean Sorrel

Remove the stems from four pints of sorrel, wash it well in several waters, drain and chop it up with a well-cleaned head of lettuce; then add half a bunch of chervil and chop all together very finely. Place all in a stewpan, stir well on a hot stove for three or four minutes, and set in the oven until the vegetables are tender; then add one and one-half ounce of butter and stir again for about ten minutes, or until the sorrel is reduced to a pulp. Season with one pinch of salt and a little pepper, pour into it a thickening of the yolks of two eggs, and one-half breakfast cupful of cream, stir well without boiling, and serve.

Puree Of Sorrel With Hard-Boiled Eggs

Wash well and boil the sorrel, changing the water twice during the operation. When cooked drain the sorrel and chop it, pass it through a fine hair-sieve into a saucepan, mix with it a little milk and flour, season to taste with pepper and salt, and let it simmer by the side of the fire for twenty minutes. Mix a lump of butter with the sorrel, turn it onto a hot dish, garnish with slices of hard-boiled eggs, and serve.

Stewed Sorrel

Place some sorrel that has been washed in several waters in a stewpan with a lump of butter, and stir it over the fire until it has melted. Drain the sorrel, chop it fine with some trimmings of mushrooms, put the mixture into a stewpan with some small pieces of ham and a lump of butter and fry it. Next mix in one teacupful of Spanish sauce, and allow it to stew gently by the side of the fire for an hour. Pass the puree through a fine hair-sieve, and pour it into the saucepan again with a little stock broth, one teaspoonful of sugar and a small quantity of glaze.