Recipes > Sauces & Spreads > Gooseberry Sauce For Boiled Mackerel

Gooseberry Sauce For Boiled Mackerel


  • 1 pint of green gooseberries
  • 3 tablespoonfuls of Béchamel (veal gravy may be substituted for this)
  • 2 ounces of fresh butter
  • seasoning to taste of salt, pepper, and grated nutmeg


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.


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The Book of Household Management (1861).

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