Is more used as a sauce for entrées than as an entremet, the spring of
the year is the only time it can be used for second course; pick and
well wash a sufficient quantity of sorrel, drain and put it into a
stewpan without any water, stir over the fire till it is melted, then
lay it upon the back of a hair sieve, and with a wooden spoon rub it
through into a dish; then put it into a stewpan with a quarter of a
pound of butter and a spoonful of flour, mix well, season with a little
pepper and salt, and half a pint of good stock, let boil; then take it
from the fire and stir in four new-laid eggs separately, stirring a
minute over the fire after each, then add three pats of butter, and
serve as in the last, or in a deep silver dish, with eight poached eggs
upon the top, or use for entrées if required.