Béchamel, No. 367 (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 1/2 hour.
_Sufficient_, this quantity, for a large dish of mackerel.
_Seasonable_ from May to July.
[Illustration: THE GOOSEBERRY.]
THE GOOSEBERRY.--This useful and wholesome fruit (_Ribes
grossularia_) is thought to be indigenous to the British Isles,
and may be occasionally found in a wild state in some of the
eastern counties, although, when uncultivated, it is but a very
small and inferior berry. The high state of perfection to which
it has been here brought, is due to the skill of the English
gardeners; for in no other country does it attain the same size
and flavour. The humidity of the British climate, however, has
doubtless something to do with the result; and it is said that
gooseberries produced in Scotland as far north as Inverness, are
of a very superior character. Malic and citric acid blended with
sugar, produce the pleasant flavour of the gooseberry; and upon
the proper development of these properties depends the success
of all cooking operations with which they are connected.
GLAZE FOR COVERING COLD HAMS, TONGUES, &c.