Ingredients. - Three pints of gooseberries, one pint of breadcrumbs, four ounces of sugar, or to taste, three ounces of butter, six eggs.

Method. - Cut off the tops and tails of the gooseberries, cook them until tender in a jar placed in a saucepan containing boiling water, then rub through a fine sieve. Add to the gooseberry puree the breadcrumbs, butter, sugar, and the eggs well beaten. Have ready a pie-dish with the edge lined with paste, pour in the preparation, bake for about forty minutes, or until set, then dredge well with castor sugar, and serve hot.