Gooseberry Sauce
to serve with Roast Pork, Roast Duck, Baked Liver or Fish Two large cups of gooseberries, one large cup of water, a tablespoon of butter, a tablespoon of Sugat, pepper and salt, lastly some nutmeg. If liked the quantities may be doubled. Place gooseberries in a pan with some water and cook until soft. Rub through a sieve, return to the pan, stir in the butter and the sugar, and season to taste. Make very hot without boiling. Serve hot.
Permanent link to this item
https://paperspast.natlib.govt.nz/periodicals/NZLIST19391229.2.56.4
Bibliographic details
New Zealand Listener, Volume 2, Issue 27, 29 December 1939, Page 44
Word Count
82Gooseberry Sauce New Zealand Listener, Volume 2, Issue 27, 29 December 1939, Page 44
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