The Book of Household Management by Mrs. Beeton

of green gooseberries, 1 teaspoonful of pounded sugar, 1 oz. of fresh butter. _Mode_.--Boil the gooseberries in water until they are quite tender; mash them and press them through a sieve; put the pulp into a saucepan with the above ingredients; simmer for 3 or 4 minutes, and serve very hot. _Time_.--3 or 4 minutes. _Note_.--We have given this recipe as a sauce for green geese, thinking that some of our readers might sometimes require it; but, at the generality of fashionable tables, it is now seldom or never served. [Illustration: SORREL.] SORREL.--We gather from the pages of Pliny and Apicius, that sorrel was cultivated by the Romans in order to give it more strength and flavour, and that they also partook of it sometimes stewed with mustard, being seasoned with a little oil and vinegar. At the present day, English cookery is not much indebted to this plant (_Rumex Acetosa_), although the French make use of it to a considerable extent. It is found in most parts of Great Britain, and also on the continent, growing wild in the grass meadows, and, in a few gardens, it is cultivated. The acid of sorrel is very _prononcé_, and is what chemists term a binoxalate of potash; that is, a combination of oxalic acid with potash. GENERAL STOCK FOR GRAVIES.