Sorrel Salad

To serve with Lamb-cutlets, Veal-cutlets, or Roast Lamb


This, though a very agreeable and refreshing salad, is not to be recommended when there is the slightest tendency to disorder of the system; for the powerful acid of the uncooked sorrel might in that case produce serious consequences.*

Take from the stems some very young tender sorrel, wash it delicately clean, drain it well, and shake it dry in a salad-basket, or in a soft cloth held by the four corners; arrange it lightly in the bowl, and at the instant of serving, sauce it simply with the preceding French dressing of oil with a small portion of vinegar, or with a Mayonnaise mixed with chili instead of a milder vinegar. The sorrel may be divided with the fingers and mingled with an equal proportion of very tender lettuces; and, when it is not objected to,† mixed tarragon may be strewed thickly upon them. To some tastes a small quantity of green onions or of eschalots would he more agreeable.

* It should be especially avoided when dysentery, or other diseases of a similar nature, are prevalent. We mention this, because if more general precaution were observed with regard to diet, great suffering would, in many instances, be avoided.

† The peculiar flavour of this fine aromatic herb is less generally relished in England than in many other countries; but when it is not disliked it may be used with great advantage in our cookery: it is easily cultivated, and quite deserves a nook in every kitchen-garden.