Name: ‘A Soop Meagre’
Cuisine: United Kingdom
Ingredients: 2 oz. (60 g.) pistachio nuts, chopped fine (they can be replaced with finely chopped blanched almonds); yolks of 3 eggs; 6 or 8 leaves of French sorrel or a handful of young wild sorrel leaves; ½ lb. (240 g.) leaf spinach, washed and chopped very fine; 1 onion stuck with cloves; salt and pepper; 2 oz. (60 g.) butter; 2 oz. (60 g.) flour; 1 tablespoon chopped chervil or parsley; 6 oz. (180 g.) butter; 3 lettuces, washed and chopped small; 1 small French loaf, sliced and crisply toasted; 2 tablespoons (double) cream; 1 tablespoon finely chopped mixed parsley and thyme for garnish; 2 glasses white wine

Preparation info

Difficulty
Easy

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

From an early nineteenth-century unpublished manuscript. The name Joannes Askew is written on a blank page in the middle of the book in a different hand from the four separate hands in which the recipes are written. The medicinal prescriptions are in two different hands again. Several whole pages and the tops of others (presumably with headings) have been torn or cut out.

‘Take spinnage, sorrel, chervil and lettuces chop them smale then brown some butter and put in your herbs, keep