Green Gooseberry Sauce

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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 wincglassful 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.

No. 51