Gooseberry Sauce for Mackerel
From Cassell's dictionary of cookery, 1892
Serves 4
Time: about forty minutes to prepare.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 627. The excerpt below is the record exactly as published.
Gooseberry Sauce, for Mackerel. —Cut the tops and stalks from half a pint of green gooseberries. Boil them until tender, press them through a sieve, and mix them with half a pint of melted buttei
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