I tried Mrs. Beeton's Green Sauce for my weeknight dinner, eager to see how a Victorian recipe would translate to today's fast-paced life. I found the sorrel-juice challenging to source, so I substituted it with lemon juice and a bit of spinach purée for that green kick. The real surprise came when I added the sherry; it mellowed the tartness of the gooseberries beautifully, creating a depth of flavor that I didn't expect from such a simple sauce. This sauce would be a delight for anyone looking to elevate a simple roast or poultry dish on a busy weeknight. I served it with some quick pan-seared duck breast, and it was a hit with the family. The tangy, slightly sweet sauce cut through the richness of the duck perfectly. Next time, I might add a touch of cream for extra indulgence. If you're a weeknight cook like me, this sauce is a great way to add a touch of vintage charm to your dinner table without spending hours in the kitchen.