Gooseberry Sauce for Mackerel

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (12)
  1. Cut the stalks and tops from the gooseberries.
  2. Wash the gooseberries well.
  3. Place the gooseberries in a pot and just cover them with cold water.
  4. Boil the gooseberries very gently until they are tender.
  5. Drain the gooseberries.
  6. Mix the drained gooseberries with a small quantity of melted butter, made with rather less flour than usual.
  7. Some prefer the mashed gooseberries without any addition; others like that of a little ginger.
  8. Turn the gooseberries into a hair-sieve to drain.
  9. Press the gooseberries through the sieve with a wooden spoon.
  10. Stir the pressed gooseberries in a clean stewpan or saucepan over the fire with sugar, just to soften their extreme acidity.
  11. Add a bit of fresh butter about the size of a walnut.
  12. When the fruit is not passed through the sieve, it is an improvement to seed it.
Original Text
GOOSEBERRY SAUCE FOR MACKEREL. Cut the stalks and tops from half to a whole pint of quite young gooseberries, wash them well, just cover them with cold water, and boil them very gently indeed, until they are tender; drain and mix them with a small quantity of melted butter, made with rather less flour than usual. Some eaters prefer the mashed gooseberries without any addition; others like that of a little ginger. The best way of making this sauce is to turn the gooseberries into a hair-sieve to drain, then to press them through it with a wooden spoon, and to stir them in a clean stewpan or saucepan over the fire with from half to a whole teaspoonful of sugar, just to soften their extreme acidity, and a bit of fresh butter about the size of a walnut. When the fruit is not passed through the sieve it is an improvement to seed it.
Notes
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