of green gooseberries, 1 teaspoonful of pounded sugar, 1 oz. of fresh
butter.
_Mode_.--Boil the gooseberries in water until they are quite tender;
mash them and press them through a sieve; put the pulp into a saucepan
with the above ingredients; simmer for 3 or 4 minutes, and serve very
hot.
_Time_.--3 or 4 minutes.
_Note_.--We have given this recipe as a sauce for green geese, thinking
that some of our readers might sometimes require it; but, at the
generality of fashionable tables, it is now seldom or never served.
[Illustration: SORREL.]
SORREL.--We gather from the pages of Pliny and Apicius, that
sorrel was cultivated by the Romans in order to give it more
strength and flavour, and that they also partook of it sometimes
stewed with mustard, being seasoned with a little oil and
vinegar. At the present day, English cookery is not much
indebted to this plant (_Rumex Acetosa_), although the French
make use of it to a considerable extent. It is found in most
parts of Great Britain, and also on the continent, growing wild
in the grass meadows, and, in a few gardens, it is cultivated.
The acid of sorrel is very _prononcé_, and is what chemists term
a binoxalate of potash; that is, a combination of oxalic acid
with potash.
GENERAL STOCK FOR GRAVIES.