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Sorrel Sauce

Pick the stalks and large fibres from a quart of fresh green sorrel, wash it in several waters, drain it, and put it into an enamelled saucepan with a slice of fresh butter, and stew it gently till tender. Stir it well to keep it from burning. Drain it, and rub it through a coarse hair sieve, season with pepper and salt, and add half a tea-spoonful of powdered sugar, the juice of half a lemon, if the sauce is for roast veal; or a spoonful or two of thick brown sauce, if it is for other roast meat; or a little cream, if wanted white for fowls. Serve when hot. Time, a quarter of an hour.