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Gooseberry Sauce

Pick one pound of green gooseberries, and put them in a saucepan with sufficient water to keep them from burning; when soft mash them, grate in a little nutmeg and sweeten to taste with moist sugar. This sauce may be served with roast pork or goose instead of apple sauce. It may also be served with boiled mackerel. A small piece of butter will make the sauce more rich.