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Green-Goose Sauce
Sauces and Spicery

Sorrel, butter, and gooseberry (Moxon 1764)

Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)

267. To make SAUCE for a GREEN-GOOSE.
Take a little good gravy, a little butter, and a few scalded gooseberries, mix all together, and put it on the disk with your goose.

268. To make another SAUCE for a GREEN-GOOSE.
Take the juice of sorrel, a little butter, and a few scalded gooseberries, mix them together, and sweeten it to your taste; you must not let it boil after you put in the sorrel, if you do it will take off the green.
You must put this sauce into a bason.

Common Sorrel, Rumex acetosa
Photo: 'Burschik'

Original Receipt in 'A New System Of Domestic Cookery' by 'A Lady' (Mrs. Maria Eliza Ketelby Rundell) (Rundell 1807);

Take half a pint of sorrel-juice, two glasses of white wine, a nutmeg quartered, a cupful of fried crumbs, and two lumps of sugar; let all boil together, then beat it
smooth, adding a piece of fresh butter, and serve it very hot in a tureen, or in the dish with the goose: it should not be made too thick with the bread-crumbs, and if much acid should not be approved, the wine must be equal in quantity to the sorrel-juice.

Wash some sorrel, put it into a cloth and press out the juice; melt a piece of butter with flour, using this juice instead of water: let it be very thick. Scald green gooseberries until very tender, and add them to the sauce. This is a fine acid sauce, if not spoiled with sugar. If not sweetened, add a little cayenne pepper.

See also: Wood Sorrel

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