Recipe or source entry
Green Gooseberry Sauce
Boil half a pint of green gooseberries, drain off the water; rub them through a hair sieve; put this pulp into a stewpan with a wincglassful of green raw sorrel or spinach juice; add a small piece of butter, a pinch of sugar, nutmeg, pepper, and salt; make hot, and serve with boiled or grilled mackerel.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/gooseberry-sauce.html- Legacy revision
8531e8373e9b- Source checksum
71ba557849fa9e20d946b51a5b751cf99d626318f41a16b815bb8349a55a4d4f- Legacy text checksum
962b975c15349082f8c87adf3c700cef850f9018dc7b654bbf5105274129dea7
Cite this page
Green Gooseberry Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/gooseberry-sauce.html