Gooseberry Sauce

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 10 min Total: 10 min
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (2)
Instructions (8)
  1. Pick the gooseberries well.
  2. Throw them into an untinned sugar-boiler, containing sufficient boiling water to blanch them in.
  3. Boil them quickly on the stove-fire for ten minutes (more or less).
  4. Observe that the gooseberries be thoroughly done.
  5. Drain them on a sieve.
  6. Remove them into a small stewpan.
  7. Bruise them with a wooden spoon.
  8. The gooseberries after being boiled may be rubbed through a sieve or tammy into a purée, which has the effect of giving a smoother appearance to the sauce.
Original Text
GOOSEBERRY SAUCE. Let a pint of green young gooseberries be well picked, throw them into an untinned sugar-boiler, containing sufficient boiling water to blanch them in; boil them quickly on the stove-fire for ten minutes (more or less); but observe that the gooseberries be thoroughly done; drain them on a sieve, remove them into a small stewpan, and bruise them with a wooden spoon. The gooseberries after being boiled may be rubbed through a sieve or tammy into a purée, which has the effect of giving a smoother appearance to the sauce. This sauce is served with plain boiled mackerel.
Notes
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