Gooseberry Sauce for Boiled Mackerel

Ingredients

• 1 pint green gooseberries
• 3 tablespoonful Béchamel, No. 367 (veal gravy may be substituted for this)
• 2 oz fresh butter
• seasoning to taste of salt
• pepper, and grated nutmeg

Instructions

1. Boil the gooseberries in water until quite tender;
2. strain them, and rub them through a sieve.
3. Put into a saucepan the Béchamel or gravy, with the butter and seasoning;
4. add the pulp from the gooseberries, mix all well together, and heat gradually through.
5. A little pounded sugar added to this sauce is by many persons considered an improvement, as the saccharine matter takes off the extreme acidity of the unripe fruit.