GOOSEBERRY SAUCE
Pick and then stew some green gooseberries, just moistening the stewpan with a little water to prevent them burning. Rub the whole through a hair sieve in order to avoid having any pips in the sauce. Sweeten with a little Demerara sugar, as Porto Rico would be too dark in color. Color the sauce a bright green with a little spinach extract.
N.B.--It is a mistake to add cream to gooseberry sauce, which is distinct altogether from gooseberry fool. In Germany, vinegar is added to this sauce and it is served with meat.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
