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SORREL, PUREE OF (to serve with Cutlets, Roast Veal, etc.)

Wash half a peck of fresh green sorrel in several waters; pick away the stalks, and boil it with half a pint of water till tender, then drain it thoroughly. Slice two large onions, and fry them in butter till they turn yellow; dredge a little flour upon them, and add half a pint of gravy, a small lump of sugar, a pinch of grated nutmeg, and a little pepper and salt. Add the sorrel, and stir it over a gentle fire for twenty minutes, and afterwards rub it patiently through a hair sieve. It may be served in the centre of a dish, with cutlets round it, or as an accompaniment to roast veal, lamb, or mutton. Time to boil the sorrel, a quarter of an hour. Sufficient for three or four persons.