Dr Kitchiner’s Recipe for Gooseberry Sauce (1817)

Preparation info

  • For

    4–6

    • Difficulty

      Easy

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.

Ingredients

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

Method

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.