Puree of Sorrel

Pick and clean well one pound of sorrel leaves, and put them into a saucepan with a gill of water and some salt; dissolve while stirring with a spoon, and then pour it into a colander so as to drain it properly; now rub it through a sieve. Prepare a little blond roux (No. 163) with one ounce of butter and the same of flour, add to it the sorrel, and let it cook in this for a few moments without ceasing to stir; moisten with a little good gravy; let the puree reduce, and just when ready to serve, mix in a little fine butter and some meat glaze (No. 402).