Dr Kitchiner’s Recipe for Gooseberry Sauce (1817)

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

The best sauce in the world for mackerel, and very good with pork.


  • ½ pint (3 dl.) green gooseberries, topped and tailed and stewed (or 1 can)
  • ¼


Sieve the gooseberries and stir into the melted butter. Add ginger and sugar and boil for 2 minutes. Taste. They should be sharp but not really sour. Not as good with canned gooseberries but still worth making.