GOOSEBERRY SAUCE for Boiled Mackerel.
Ingredients.—1 pint of green gooseberries, 3 tablespoonfuls of Béchamel (veal gravy may be substituted for this), 2 oz. of fresh butter; seasoning to taste of salt, pepper, and grated nutmeg. Mode.—Boil the gooseberries in water until quite tender; strain them, and rub them through a sieve. Put into a saucepan the Béchamel or gravy, with the butter and seasoning; add the pulp from the gooseberries, mix all well together, and heat gradually through. 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. Time.—Boil the gooseberries from 20 minutes to ½ hour. Sufficient.—This quantity, for a large dish of mackerel. Seasonable from May to July.