• 4 lb. gooseberries
• ¼ lb. mustard seed
• 1 lb.

Bruise the mustard seed gently. Mix the sugar with 1 pt. of the vinegar and boil until a syrup forms, then add the finely-chopped onions, raisins and spice.

Boil the gooseberries in the rest of the vinegar until tender, then mix both lots together and cook until it thickens. Bottle and ti