Gooseberry Sauce

This savoury Gooseberry Sauce is delicious with baked mackerel or herring, and with well-flavoured meats such as baked bacon joints or bacon ‘chops’.

ABOUT

14 FLUID OUNCES

10 fl. oz. water

8 oz. gooseberries, trimmed and washed

2 tablespoons sugar

1½ oz. butter

1 tablespoon flour

½ teaspoon salt

½ teaspoon black pepper

1 teaspoon chopped tarragon

In a medium-sized saucepan, bring half the water and the gooseberries to the boil over moderate heat. Simmer the goose-berries for 20 minutes or until they are very soft.

Remove the pan from the heat and push the gooseberries and juices through a strainer into a medium-sized bowl. Dis-card the skins in the strainer. Stir in the sugar.

In a small saucepan, melt J ounce of the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the remaining water, stirring constantly.

Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is very thick.’

Reduce the heat to low and stir in the gooseberry puree. Cut the remaining butter into small pieces and add them to the sauce, piece by piece. When all the butter has been added, stir in the salt, pepper and tarragon. Remove the pan from the heat and serve.

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