Gooseberry Sauce
From The spirit of cookery, 1895
This sauce is sweet and sour, suitable for various dishes.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 165. The excerpt below is the record exactly as published.
Gooseberry Sauce is remarkable by a mystic association. In French works it is termed Saioce to VAnglaise aux DERIVED SAUCES 253 groseilles h maquereaux. Most French and many English and German works repeat the injunction, which has not yet been traced to its origin, that this sauce was to be served with plain boiled maquerel ; but they have not explained what connection there exists between the fish maclcerel and the French name for gooseberries, groseilles b, maquereaux. At present the relation seems only a similarity of sound. The recipes given by some authors lead to the preparation of a mere puree, or gooseberry fool, which, as such, belongs hardly to the sauces, but may be ranged with them like apple sauce. But a sweet sour sauce made by addition of this puree to butter sauce or veloute, with some essence of meat and sugar
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Cook this with the app: pantry check, scaling, and the assistant.