This is a very popular sauce abroad.
GINGER SAUCE .-- The simplest way of making ginger sauce is to sweeten half a pint of butter sauce and then add a few drops of essence of ginger.

A richer ginger sauce can be made by taking two or three tablespoonfuls of preserved ginger and two or three tablespoonfuls of the syrup in which they are preserved, rubbing this through a wire sieve, adding about an equal quantity of butter sauce, making the whole hot in a saucepan.
GOOSEBERRY SAUCE .-- Pick and then stew some green gooseberries, just moistening the stewpan with a little water to prevent them burning.

Rub the whole through a hair sieve in order to avoid having any pips in the sauce.

Sweeten with a little Demerara sugar, as Porto Rico would be too dark in colour.

Colour the sauce a bright green with a little spinach extract.
N.B .-- It is a mistake to add cream to gooseberry sauce, which is distinct altogether from gooseberry fool.