Gooseberry Sauce (Green)


Put a pot of green gooseberry jam into a stewpan, with a quarter of a pint of water, and the juice of half a lemon; boil up together for about ten minutes, adding a little of Marshall’s apple green, if the gooseberries are at all wanting in colour; rub it all through the tammy, make hot in the bain marie; serve in a hot sauceboat.