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| What You Need: |
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1 pint green gooseberries
˝ pint water
1 oz butter
Pinch of powdered mace
Chopped sorrel, or ˝ cup spinach juice or sorrel juice
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| How To Cook: |
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1. Top and tail green gooseberries and cook in a scant water until soft.
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2. Pass them through a fine sieve, return the puree to the pan and add the butter and a pinch of powdered mace; reheat and serve.
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3. Some chopped sorrel, or spinach juice or sorrel juice, improves the color and flavor of this sauce; if juice is used, add water to make up to the ˝ pint liquid required.
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NOTE:
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Used with tendered mackerel.
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