Sorrel with Eggs

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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First your Sorril must be quite boiled, and well strained, then poch three Eggs soft, and three hard, butter your Sorrel well, fry some three-corner Toasts brown, lay the Sorrel in the Dish, and lay three soft Eggs on it, and the hard between; stick the Toast in and about it. Garnish with quartered Orange.