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SORREL, PUREE OF (another way)

Wash and pick some sorrel and some cos or cabbage-lettuces, and put them into a stewpan with a little water: keep stirring with a spoon to prevent them burning; when tender lay them in a hair sieve to drain; then put them on the table, and chop well with some trimmings of mushrooms. When chopped fine, put the vegetables into a stewpan with a little butter and a few small pieces of good ham; let them fry a long time, in order to drain the water they contain. When quite dry, mix them with four spoonfuls of Spanish sauce, or more if a large quantity is required, and stew for a long time over a small stove. After they have been constantly boiling for an hour, rub them through a tamis. If the puree should happen to be too thick, dilute it with a little consomm or stock broth, or Spanish sauce. If too acid, put in a little glaze and sugar. Always put lettuce with the sorrel, to correct its acidity. When you make a puree of sorrel, put a spoonful of flour to thicken the sauce, and dilute with veal gravy, and then proceed as before. If you have no gravy of veal or of beef, two spoonfuls of broth and a small bit of glaze will answer the same purpose.