*  Exported from  MasterCook  *
 
                        Gooseberry Custard (english)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Gooseberries topped
                         And Tailed
    2       pt           Water
    1       oz           Butter
    1       tb           Rosewater or lemon juice
    8       oz           Sugar
      1/2   pt           Double cream
    4                    Eggs
 
   Wash the gooseberries and drain well. Put saucepan
   with the water and simmer until soft Mash gently with
   a fork, then stir in the butter rosewater or lernon
   juice and sugar and cook aently until the suQar is
   completely dissolved, Whisk the creaml and eggs
   together, then stir into the gooseberry mixture. Cook
   over a low heat, stirring, until thickened. Pour into
   a serving bowl and chill. Serve with boudoir or cats
   tongue biscuits. Serves 4 to 6.
   
   This very old recipe is a forerunner of the more
   modern Gooseberry Fool. `Custard' was the usual
   Suffolk description of a creamy dessert or pudding.
  
 
 
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