Green Sauce for Green Geese or Ducklings
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1/4 pint sorrel-juice
- 1 glass sherry
- 1/2 pint green gooseberries
- 1 teaspoonful pounded sugar
- 1 oz fresh butter
Instructions
- Boil the gooseberries in water until they are quite tender; mash them and press them through a sieve;
- put the pulp into a saucepan with the above ingredients;
- simmer for 3 or 4 minutes, and serve very hot.