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Sorrel Slewed

From Leaves from our Tuscan kitchen (1900).

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A historical recipe

Leaves from our Tuscan kitchen, by Janet Ross (1900).

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. three ounces of fresh butter

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Wash clean the necessary quantity of sorrel, boil until tender, then rub through a sieve into a stew-pan.
  2. Add one or two tablespoonfuls of Bechamel sauce (see Sauces, p.
  3. 1 19), a little salt and sugar, and two or three ounces of fresh butter.
  4. Stew for a few minutes and serve.

Plating

Cookware for this recipe

  • Saucepan
  • Sieve
Source public domain per archive.org metadata; unverified
Credit

From Leaves from our Tuscan kitchen (1900), printed page 128, digitised by the Internet Archive: https://archive.org/details/leavesfromourtu01rossgoog

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.