Gooseberry Sauce (Britain)

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Gooseberry Sauce (Britain)

Source: Encyclopedia of European Cooking

 

 

1/2 (English) pint (9 1/2 oz) (285 ml) young green gooseberries

cooked sorrel -OR- spinach leaves

salt and pepper

1 oz (30 g) vegan margarine

1 oz (30 g) sugar

1/4 (English) pint (5 fl oz) (140 ml)water

1/4 teaspoon ground nutmeg

 

 

Boil the gooseberries in the water for 4 or 5 minutes, till tender and

mushy. Drain and sieve them. Add a tablespoon (3 tsp) of sorrel leaves

chopped finely, the margarine, sugar, salt and pepper to taste and the

nutmeg. Reheat and serve.

 

If wished, this concentrated sauce may be mixed with 1/4 (English)

pint (5 fl oz) (140 ml) bechamel sauce (see files).