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SORREL SAUCE (another way)

Take a few handfuls of sorrel leaves, wash them, and chop them small, adding a few chives or half a small onion. Put them with a piece of butter in a small casserole, cover it, and leave the vegetables to steam. Add enough broth or water thickened with a table-spoonful of flour. Boil the sauce till the sorrel softens. Add a grate of nutmeg, and salt.