Gooseberry Sauce for Mackerel from Modern Cookery for Private Families by Eliza Acton
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...
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Ingredients
- gooseberries
- flour
- butter
- cold water
- walnut
- fresh butter
- sugar
- ginger
- seed
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