Green Gooseberry Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of gooseberries with a sorrel or spinach juice base that's typically served with mackerel. The full recipe is presented here and I hope you enjoy this classic British version of: Green Gooseberry Sauce.
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This is a classic recipe for a Victorian version of Green Gooseberry Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 51.—GREEN GOOSEBERRY SAUCE.
Boil half a pint of green gooseberries, drain off the water; rub them through a hair sieve, put this pulp into a stewpan with a wineglassful of green raw sorrel or spinach juice; add a small piece of butter, a pinch of sugar, nutmeg, pepper, and salt; make hot, and serve with boiled or grilled mackerel.
Modern Redaction
Ingredients:
300ml green gooseberries
150ml sorrel juice or spinach juice
1 tbsp butter
pinch of sugar
freshly-grated nutmeg, freshly-ground black pepper and salt, to taste
Method:
Add the gooseberries to a pan with 2 tbsp water. Bring to a boil and cook for about 25 minutes, or until soft. Drain off any excess liquid then pass the gooseberries through a fine-meshed sieve to extract the pulp.
Transfer this pulp to a pan then stir in the sorrel juice of spinach juice. Add the butter and sugar then season to taste. Whisk to combine, bring to a boil and serve hot as an accompaniment to grilled or barbecued mackerel.
