Gooseberry Sauce
Get fine full-grown green gooseberries. Pick them over, and top and tail them. Wash them in a cullender or sieve through two waters. Put them into an enameled stew-pan, with only the water remaining on them after washing, and no sugar till after they are stewed to a mash, and taken from the fire. Then while hot, stir in brown sugar enough to make them very sweet. Serve them up cold. For company, before they are sweetened, press them through a sieve, using only the pulp. Then add the sugar; and mould the whole in a form.