Green Sauce for Goslings or Geese

Ingredients

• a pint of green gooseberries
• half a cupful of boiling water
• four lumps of white sugar
• a tablespoonful of butter
• a glass of madeira

Method

1. 1

   Cut the tops and stems from the gooseberries, put them in a saucepan with boiling water and sugar, stew until tender, then rub through a sieve.

2. 2

   Pound spinach or sorrel leaves, wring to extract juice, and add to the gooseberry pulp with butter and madeira.

3. 3

   Heat and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 203. The excerpt below is the record exactly as published.

GREEN SAUCE FOR GOSLINGS OR GEESE. Cut the tops and stems from a pint of green gooseberries ; put them over the fire in a porcelain saucepan with half a ROASTS {ROTIS). ^y^ cupful of boiling water, and four lumps of white sugar ; stew them gently until they are tender enough to rub through a sieve with a potato-masher ; then return them to the sauce- pan. While the gooseberries are being stewed, pound in a mortar a pint of spinach or sorrel leaves, and then put them into a towel, and wring them to extract the juice ; add this juice to the gooseberry-pulp, together with a tablespoonful of butter and a glass of madeira

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