Gooseberry Sauce For Boiled Mackerel
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📝 Description
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🥘 Ingredients
1 pint of green gooseberries, 3 tablespoonfuls of Béchamel, No. 367 (veal gravy may be substituted for this), 2 oz. of fresh butter; seasoning to taste of salt, pepper, and grated nutmeg.
👨🍳 Method
Boil the gooseberries in water until quite tender; strain them, and rub them through a sieve. Put into a saucepan the Béchamel or gravy, with the butter and seasoning; add the pulp from the gooseberries, mix all well together, and heat gradually through. A little pounded sugar added to this sauce is by many persons considered an improvement, as the saccharine matter takes off the extreme acidity of the unripe fruit.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
This week, I tried my hand at Mrs. Beeton's Gooseberry Sauce for Boiled Mackerel, a recipe that transported me straight to a Victorian dinner party. I found the process delightfully straightforward, with the gooseberries transforming from tart little berries to a smooth, tangy purée. The surprise came when I added the Béchamel sauce — the richness it brought was unexpected but wonderful, balancing the acidity of the gooseberries beautifully. This sauce would be a hit with anyone looking to elevate a simple boiled fish for a special weeknight dinner. I particularly enjoyed the suggestion to add a touch of sugar, which indeed mellowed the gooseberries' sharpness. Served over tender mackerel, it was a comforting, elegant dish that felt both nostalgic and surprisingly modern. Next time, I'll try it with a pinch of cayenne for a little heat.
