Green Sauce, for Ducks and Young Geese

Ingredients

• half a pint of green gooseberries
• a quarter of a pint of cold water
• three or four lumps of sugar
• a piece of butter the size of a walnut
• four table-spoonfuls of sorrel-juice
• a glass of sherry or Madeira

Method

1. 1

   Simmer gooseberries with water and sugar until soft.

2. 2

   Press through a sieve, return pulp to pan, add butter, sorrel juice, and wine, then serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 655. The excerpt below is the record exactly as published.

Green Sauce, for Ducks and Young Geese. — Put half a pint of green goose- berries into a saucepan, with a quarter of a pint of cold water, and three or four lumps of suga" Let them simmer gently imtil quite soft ana broken ; then press them through a sieve, and return the pulp to the pan, with a piece of butter the size of a walnut, four table-spoonfuls of sorrel-juice, made by pounding sorrel-leaves in a mortar, and squeezing the pulp in muslin till the juice runs out. Simmer for a minute or two, then add a glass of sheny or Madeira

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