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Green Sauce, for Ducks and Young Geese

Put half a pint of green gooseberries into a saucepan, with a quarter of a pint of cold water, and three or four lumps of sugar. Let them simmer gently until quite soft and broken; then press them through a sieve, and return the pulp to the pan, with a piece of butter the size of a walnut, four table-spoonfuls of sorrel-juice, made by pounding sorrel-leaves in a mortar, and squeezing the pulp in muslin till the juice runs out. Simmer for a minute or two, then add a glass of sherry or Madeira, and serve very hot. Probable cost, 3d., exclusive of the wine. Sufficient for five or six persons.