Purée of Sorrel is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic garnish or accompaniment of sorrel cooked until broken down that's pureed and mixed with onions, butter and flour along with gravy, sugar and seasonings. The full recipe is presented here and I hope you enjoy this classic British version of: Purée of Sorrel.
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This is a classic recipe for a Victorian version of Purée of Sorrel that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 119A.—PUREE OF SORREL.
Put a peck of sorrel into a stewpan with a pint of water, and stir it over the fire with a wooden spoon until dissolved, and then pour it into a hair sieve, and set it to drain off all the water. Next, fry four sliced onions in two ounces of butter until lightly browned, add two ounces of flour, one ounce of sugar, nutmeg, pepper, and salt; moisten with a pint of good gravy; stir the purée over the fire for full twenty minutes, and then rub it through a hair sieve.
Modern Redaction
Ingredients:
5l sorrel leaves
300ml water
2 onions, sliced
30g butter
30g plain flour
15g sugar
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
300ml good gravy
Method:
Wash the sorrel leaves then place in a pan with the water. Stir over medium heat until the leaves have broken down and dissolved (about 30 minutes) then take off the heat, pour into a fine-meshed sieve and set aside for the water to drain.
Melt the butter in a pan, add the onions and fry until lightly browned. Scatter the flour over the top and mix to combine then beat in the gravy and the drained sorrel leaves. Season to taste, and cook, stirring constantly, for 20 minutes. Take off the heat, rub through a fine-meshed sieve and serve.
