Make the tartelettes as before, have ready three pints of young green
gooseberries, which put into a sugar-pan with three quarters of a pound
of lump sugar and half a wineglassful of water, place them over a sharp
fire, moving them round occasionally till done, which you may ascertain
by their shrivelled appearance, if too much done they will become quite
brown, put them in a basin and leave them till quite cold, when fill the
tartelettes and serve.