Top and tail them. Pour some boiling water on the gooseberries,
cover them up, and let them set about half an hour, or till the
skin is quite tender, but not till it bursts, as that will make
the juice run out into the water. Then pour off the water, and mix
with the gooseberries an equal quantity of sugar. Put them into a
porcelain stew-pan or skillet, and set it on hot coals, or on a
charcoal furnace. In a few minutes you may begin to mash them
against the side of the pan with a wooden spoon. Let them stew
about half an hour, stirring them frequently. They must be quite
cold before they are used for any thing.