Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Gooseberry Sauce
Sauces and Spicery

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);

GOOSEBERRY SAUCE FOR MACKEREL.
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.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats