Gooseberry Sauce (No. 263)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Top and tail the gooseberries close with a pair of scissors.
  2. Scald half a pint of green gooseberries.
  3. Drain them on a hair-sieve.
  4. Put them into half a pint of melted butter, No. 256.
  5. Some add grated ginger and lemon-peel.
  6. The French add minced fennel.
  7. Others send up the gooseberries whole or mashed, without any butter, &c.
Original Text
Gooseberry Sauce.—(No. 263.) Top and tail them close with a pair of scissors, and scald half a pint of green gooseberries; drain them on a hair-sieve, and put them into half a pint of melted butter, No. 256. Some add grated ginger and lemon-peel, and the French, minced fennel; others send up the gooseberries whole or mashed, without any butter, &c.
Notes
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