Sorrel Soup
A historical recipe from Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs, by Anonymous (1919).
A historical recipe
Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs, by Anonymous (1919). Project Gutenberg eBook #19775.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs, by Anonymous (1919). Digitised by Project Gutenberg, eBook #19775 (https://www.gutenberg.org/ebooks/19775). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Pick off the stems and wash the leaves of a quart of sorrel, boil in salted water, drain and chop fine, mix butter and flour in a saucepan and when the butter is melted turn in the sorrel and let cook for a couple of minutes.
- Add three pints of beef or veal stock well seasoned and stir until it boils.
- Just before serving beat up two eggs and turn over them the boiling soup, which will cook them sufficiently.
- A sliced onion, or a few blades of chives boiled with the sorrel is a welcome flavor occasionally, also the stock may be half meat stock and half cream or milk.