Top and tail the gooseberries. Put into a porcelain kettle with enough
water to prevent burning, and stew slowly until they break. Take them
off, sweeten _well_, and set aside to cool. When cold pour into pastry
shells, and bake with a top crust of puff-paste. Brush all over with
beaten egg while hot, set back in the oven to glaze for three minutes.
Eat cold.