Green Sauce for Geese or Ducklings is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic auce of sorrle juice and green gooseberries in a sherry and butter base that's typically served with goose or duckling. The full recipe is presented here and I hope you enjoy this classic British version of: Green Sauce for Geese or Ducklings.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
GREEN SAUCE FOR GREEN GEESE OR DUCKLINGS.
431. INGREDIENTS.—1/4 pint of sorrel-juice, 1 glass of sherry, 1/2 pint 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.
Modern Redaction
Ingredients:
150ml sorrel juice (made by wringing chopped sorrel in a cloth)
200ml sherry
200g green (unripe) gooseberries
1 tsp granulated sugar
30g butter
Method:
Combine the gooseberries and 100ml water in a pan. Bring to a simmer, cover and cook for about 30 minutes, or until very tender. Purée with a hand blender, pass through a fine-meshed sieve with the back of a spoon to remove any seeds then transfer the pulp to a clean pan.
Stir the sorrel juice, sherry, sugar and butter into the gooseberry pulp then bring the mixture to a simmer, cook for about 4 minutes and serve hot.
