Gooseberry Sauce
(For Duckling or Goose)
1 gill spinach juice
¹⁄₂ pint stock
¹⁄₂ pint gooseberries
1 table-spoon sugar
1 tea-spoon butter
Cook the gooseberries till tender. Rub them through a sieve. Put them in a sauce-pan on the fire. Add the sugar (more if preferred) and butter. When thoroughly mixed, add the stock with which the spinach juice (see p. 104) has been mixed. Make very hot.