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Veal Cutlets, with Sorrel

Take some cutlets of an even thickness from the best end of a neck of veal, trim them in the usual way, and fry in a little butter till they are lightly browned on both sides. Drain them, put them into a stewpan, pour over as much nicely-flavoured veal gravy as will cover them, and let them simmer gently till done enough. A glassful of light wine may be added if liked. Dish the cutlets in a circle, put some sorrel puree into the centre of the dish, and serve them, with the gravy in which they were stewed, in a tureen. The puree may be prepared as follows. Wash a peck of fresh green sorrel in plenty of water, and put it into a stewpan with a pint of water and a pinch of salt. Stir it over the fire for a quarter of an hour or until tender, then drain the water from it. Dissolve two ounces of butter in a stewpan, and mix two ounces of flour smoothly with it. Stir it over the fire for three minutes. Moisten with a pint of gravy, and the sorrel and a little pepper and salt, and stir the mixture over the fire for twenty minutes. Rub it through a hair sieve, make the puree hot, and it will be ready for use.