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Sorrel Sauce
Take Sorell, grynde hem small and draw (strain) him through a streynoure, and caste thereto salt and serve hit forth. Take sorel sauce a good quantite and put in Cinomone and Suger, and let it boyle and powre it upon the soppes and then laye on the chekins.
Grind Sorrel finely, or food process it. Add it to a mix of equal parts water and wine. Spice to taste with cinnamon, salt and sugar. Boil it a a while, then either strain for a clear sauce, or leave the sorrelly bits in if they are small enough.
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