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SORREL, STEWED (a la Franoise)

Take a peck of sorrel, fresh and green; pick off the stems, and wash the leaves in several waters; put them into a stewpan with a pint of boiling water in which a table-spoonful of salt has been dissolved, and let them boil quickly till tender. Some cooks put a shredded lettuce and a little chervil into the saucepan with them. Drain the water from it, and rub the sorrel through a wire sieve. Put it into a saucepan, and mix with it two ounces of butter, a dessert-spoonful of flour, and a little pepper. Stir it over the fire till it boils. Cool, then add three table-spoonfuls of cream, or the well-beaten yolks of two eggs, and serve with hard-boiled eggs cut into quarters. Time to boil the sorrel, a quarter of an hour. Sufficient for six or seven persons.