SORREL SOUP
Take some sorrel and wash it very thoroughly. Like spinach, it requires a great deal of cleansing. Drain it off and place the sorrel in a stew-pan, and keep stirring it with a wooden spoon. When it has dissolved and boiled for two or three minutes, let it drain on a sieve till the water has run off. Next cut up a large onion and fry it in a little butter, but do not brown the onion. Add a tablespoonful of flour to every two ounces of butter used, also a teaspoonful of sugar, a little grated nutmeg, also a little pepper and salt; add the sorrel to this, with a small quantity of stock or water, then rub the whole through a wire sieve, and serve. In some parts of the Continent vinegar is added, but it is not adapted to English taste.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
