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Gooseberry Sauce

Sauces - Pouring

Gooseberry puree, seeds removed, sweetened. A sauce for fish, especially mackerel, and pale meats (Acton 1845, Walsh 1859, etc)

From Alex Bray... "a surprisingly dark sauce - but the gooseberry balances the bacon very well"

Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

Cut the stalks and tops from half to a whole pint of quite young gooseberries, wash them well, just cover them with cold water, and boil them very gently indeed, until they are tender; drain and mix them with a small quantity of melted butter, made with rather less flour than usual. Some eaters prefer the mashed gooseberries without any addition; others like that of a little ginger. The best way of making this sauce is to turn the gooseberries into a hair-sieve to drain, then to press them through it with a wooden spoon, and to stir them in a clean stewpan or saucepan over the fire with from half to a whole teaspoonful of sugar, just to soften their extreme acidity, and a bit of fresh butter about the size of a walnut. When the fruit is not passed through the sieve it is an improvement to seed it.

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