The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

slices of tongue. Duck pie is made in the same manner. GOOSE SAUCE. Put into melted butter a spoonful of sorrel juice, a little sugar, and some scalded gooseberries. Pour it into boats, and send it hot to table. GOOSEBERRY FOOL. Put the fruit into a stone jar, with some good Lisbon sugar. Set the jar on a stove, or in a saucepan of water over the fire: if the former, a large spoonful of water should be added to the fruit. When it is done enough to pulp, press it through a cullender. Have ready a sufficient quantity of new milk, and a tea-cupful of raw cream, boiled together, or an egg instead of the latter. When cold, sweeten it pretty well with fine Lisbon sugar, and mix the pulp with it by degrees. GOOSEBERRY HOPS. Gather the largest green gooseberries of the walnut kind, and slit the tops into four quarters, leaving the stalk end whole. Pick out the seeds, and with a strong needle and thread fasten five or six together, by running the thread through the bottoms, till they are of the size of a hop. Lay vine leaves at the bottom of a tin preserving-pan, cover them with the hops, then a layer of leaves, and so on: lay a good many on the top, and fill the pan with water. Stop it down so close that no steam can escape, set it by a slow fire till scalding hot, and then take it off to cool. Repeat the operation till the gooseberries, on being opened, are found to be of a good green. Then drain them on sieves, and make a thin syrup of a pound of sugar to a pint of water, well boiled and skimmed. When the syrup is half cold, put in the fruit; give it a boil up, and repeat it thrice. Gooseberry hops look well and eat best dried, and in this case they may be set to dry in a week. But if to be kept moist, make a syrup in the above proportions, adding a slice of