Method

Gather large, green gooseberries, tear off the stems, and at that point, partially cut each berry into four parts to resemble 4 leaves, keeping the ends of the berries intact. Carefully remove the centers, that is, the seeds, with a penknife, and then thread a twig from a currant bush with 4 or 5 of these cut up berries. Cook them with great care as indicated in the recipe for Gooseberry jam. That is, set them in an earthenware jug in the oven, having interlaid them with cherry leaves and poured on spirits, etc.

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