Gooseberry Sauce

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ lb. green gooseberries
  • ¼ pt. water
  • ½ oz.


Stew the gooseberries very gently with the water and butter until they are pulpy. Beat them quite smooth or rub them through a hair or nylon sieve. Reheat the sauce, stir in the sugar, add lemon juice and grated nutmeg to taste, season. Stir in the chives and sorrel if used.

Serve with mackerel.