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 1/2 hour.
Sufficient, this quantity, for a large dish of mackerel.
Seasonable from May to July.