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Gooseberry Sauce, for Mackerel

Cut the tops and stalks from half a pint of green gooseberries. Boil them until tender, press them through a sieve, and mix them with half a pint of melted butter. Various seasonings are used for this sauce--such as grated ginger, or grated lemon-rind, grated nutmeg, a little pounded sugar, or cayenne pepper. A wine-glassful of sorrel or spinach-juice is a decided improvement. The gooseberries are often sent to table mashed and flavoured, without being mixed with the melted butter. Time, about forty minutes to prepare. Sufficient for a pint of sauce. Probable cost, 4d.