Green Gooseberries for Tarts

Method

Fill very clean, dry, wide-necked bottles with gooseberries gathered the same day, and before they have attained their full growth. Cork them lightly, wrap a little hay round each of them, and set them up to their necks in a copper of cold water which should be brought very gradually to boil. Let the fruit be gently simmered until it appears shrunken and perfectly scalded; then take out the bottles, and with the contents of one or two fill up the remainder, and use great care not to break the fruit in doing this. When all are ready pour scalding water into the bottles and cover the gooseberries entirely with it, or they will become mouldy at the top. Cork the bottles well immediately, and cover the necks with melted resin; keep them in a cool place; and when the gooseberries are used pour off the greater part of the water, and add sugar as for the fresh fruit, of which they will have the flavour and appearance; and they will be found more wholesome prepared in this manner than if simply baked or steamed in the bottles.

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