Having stewed two quarts of gooseberries in the above manner, stir
them as soon as they are cold into a quart of rich boiling milk.
Grate in a nutmeg, and covering the pan, let the gooseberries
simmer in the milk for five minutes. Then stir in the beaten yolks
of two or three eggs, and immediately remove it from the fire.
Keep on the cover a few minutes longer; then turn out the mixture
into a deep dish or a glass bowl, and set it away to get cold,
before it goes to table. Eat it with sponge-cake. It will probably
require additional sugar.
Gooseberries prepared in this manner make a very good pudding,
with the addition of a little grated bread. Use both whites and
yolks of the eggs. Stir the mixture well, and bake it in a deep
dish. Eat it cold, with sugar grated over it.