Gooseberry Sauce for Mackerel

Ingredients

• half to a whole pint of quite young gooseberries
• a small quantity of melted butter
• half to a whole teaspoonful of sugar
• a bit of fresh butter about the size of a walnut

Method

1. 1

   Wash and boil gooseberries in cold water until tender.

2. 2

   Drain and mix with melted butter and sugar.

3. 3

   Optionally, press through a sieve for a smoother sauce.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 130. The excerpt below is the record exactly as published.

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 goose- berries 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

Cook this with the app: pantry check, scaling, and the assistant.