Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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SORREL, STEWED (for fricandeaux, roasts, etc.)

Wash half a peck of picked sorrel leaves in several waters, drain them on a sieve, and put them into an unglazed earthen jar in a very slow oven, and let them stew gently until quite tender. Mix an ounce of butter or a little salad-oil with them, add a little pepper, salt, and cayenne, and beat the leaves till smooth. Serve immediately.

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