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Sorrel for Garnishing Meat

Pick three pounds of fresh green sorrel, wash it in several waters, and drain it thoroughly. Put it into a good-sized saucepan with a tea-spoonful of salt and a quart of boiling water, and let it boil quickly till tender, turning occasionally to prevent the lower leaves burning to the bottom of the pan. Drain it well, then chop it till very small. Work an ounce of flour into an ounce and a half of butter, and stir the mixture quickly over the fire for three minutes. Put in the sorrel, and add, a little at a time, half a pint of strong stock. Stir the sorrel over the fire for fully twenty minutes. Beat two eggs with three table-spoonfuls of milk, stir this quickly into the sorrel, and in four or five minutes it will be ready for serving. Time, a quarter of an hour to boil the sorrel.