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Gooseberry Custard

Boil a quart of gooseberries in half a pint of water. Add a piece of butter the size of a walnut. Boil the gooseberries quickly, and, when soft, pulp them through a sieve. Add three-quarters of a pound of sugar and the yolks of four eggs. Stir over the fire until thick, but the berries must not boil. Serve in a glass dish, or in custard-glasses. Time, boil till soft--about fifteen minutes. Probable cost, 1s. Sufficient for seven or eight glasses.