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Purée of Sorrel (I tablespoonful of butter Salt)

I tablespoonful of butter, Salt and pepper to taste.

Wash the sorrel through several waters, cut off the stems, the leaves only are good. Put a half pint of water and a teaspoonful of salt in a saucepan, throw in the sorrel at the first boil. Boil uncovered ten minutes. Drain and chop very fine. Return to the saucepan, add the butter, stock and a palatable seasoning of salt and pepper. Let boil up once and serve with breaded veal cutlet, or it may be served with fricandeau of veal.