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It is very early and delicate, and may be planted almost as close together as a crop of cabbage-lettuce.
If too acid, add a little sugar; and a little cabbage-lettuce boiled with the sorrel will be found an improvement.
To make a Cabbage-Lettuce Pye: — Take some of the largest and hardest cabbage-lettuce you can get; boil them in salt and water till they are tender; then lay them in a colander to drain dry; then have your paste laid in your pattipan ready, and lay butter on the bottom; then lay in your lettuce and some artichoke-bottoms, and some large pieces of marrow, and the yolks of eight hard eggs, and some scalded sorrel; bake it, and when it comes out of the oven, cut open the lid; and pour in a caudle made with white-wine and sugar, and thicken with eggs; so serve it hot.