"Top," "tail," and wash the fruit. Melt the butter in a clean saucepan, and then add the fruit and sugar. Let this mixture cook gently till the fruit has become a soft, thick mass. Stir in the crumbs, which must first be rubbed through a wire sieve, or, if they are very stale and hard, they may be grated. Separate the yolks and whites of the eggs, and beat the yolks well into the gooseberry pulp.
Slightly butter a pie-dish, and pour in the mixture. Put the dish in a moderate oven, and bake for about half an hour, or till the mixture seems set.
Then beat up the whites of the eggs to a very stiff froth, adding lightly to them three small tablespoonfuls of castor sugar, and a few drops of essence of vanilla. Heap this meringue roughly all over the top of the baked mixture, and sprinkle with some castor sugar. Put it in the coolest part of the oven till crisp on the outside, and a very pale brown.
Serve at once, with a pie-dish frill round it.