• 3 lb. sorrel
• 1 oz. butter or margarine
• 1–2

Pick over the sorrel, remove the stalks and wash it in several waters. Put into a large saucepan enough water to cover the bottom. Bring to the boil. Add the sorrel and cook it gently about 20 min., turning it over and pressing it down repeatedly with a spoon, to equalize the cooking. Drain well and rub through a fine sieve. Return it to the pan with the butter, cream and salt and pepper. Stir