Puree of Sorrel

Put a peck of sorrel into a stewpan with a pint of water, and stir it over the fire with a wooden spoon until dissolved, and then pour it into a hair sieve, and set it to drain off all the water.

Next, fry four sliced onions in two ounces of butter until lightly browned, add two ounces of flour, one ounce of sugar, nutmeg, pepper, and salt; moisten with a pint of good gravy; stir the puree over the fire for full twenty minutes, and then rub it through a hair sieve.