Recipes > Sauces & Spreads > Gooseberry Sauce

Gooseberry Sauce


  • 1 pint green gooseberries
  • 1 tablespoon of butter
  • 1 saltspoon of grated nutmeg
  • 4 tablespoons soup stock
  • 1/2 teaspoon of salt


Cook the gooseberries tender with the water in a covered saucepan about ten minutes. Press through a sieve and add other ingredients. Rhubarb may be substituted for the gooseberries. Nice with salt meats and mackeral and other salt fish.


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Civic League Cook Book (1913).

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