SORREL SOUP (1)

1/2 lb. of sorrel
1-1/2 lbs. of potatoes
1 oz. of butter
pepper and salt
3 pints of water

Pick, wash, and chop fine the sorrel, peel and cut up in slices the potatoes, and set both over the fire with the water, butter, and seasoning to taste; when the potatoes are quite tender, pass the soup through a sieve. Serve with sippets of toast.