|The Frugal Housewife by Susannah Carter, (New York, 1803)|
The Complete Cook by J.M. Sanderson (Philadelphia, 1864)
Practical Cooking and Dinner Giving by Mary N. F. Henderson (New York, 1877)
|Cooking in Old Creole Days by Celestine Eustis, 1904|
- 8 Heaping Cups of Sorrel Leaves (make sure all stems and center ribs are removed)
- 2 Tablespoons Butter
- 1/2 Cup Heavy Cream
- Salt and Pepper, to Taste
- Wash the sorrel and rip apart the greens into smaller pieces.
- Fill a large stockpot halfway to the top with water and bring to a boil. Add the sorrel leaves, cover, reduce heat and simmer for just about 2-3 minutes. The sorrel will be ready when the leaves wilt in the same way spinach wilts (it will lose a lot of volume).
- Drain the water from the sorrel. Place the sorrel in a colander and press out all of the water using a spoon or rubber spatula.
- Finely chop the sorrel.
- Melt the butter in a large (non-reactive) skillet over medium heat. Add the chopped sorrel and saute for about 3 minutes. Add the cream, salt and pepper and whisk swiftly. Bring to a simmer and then immediately remove from the heat.
- You can leave it as is, or, you can use an immersion blender to puree it (as I did). Note, if you blend it you can skip step 4.
- Serve with lamb, goose, poultry, veal, beef or fish.