974 | Sorrel au Gras.
—Dissolve the same quantity of sorrel as in No. 973, adding enough butter to form it into a perfect pulp (one ounce and a half will answer); stir it until it begins to bubble; then moisten it with half a pint of gravy or good stock, roast-beef gravy, or reduced broth. Cook it for five minutes, and use this purée as a sauce for various meats.