Top and tail the berries. Line the pie-dish with crust, wash with white of egg and fill with berries, sweetening well. Bake with or without an upper crust.

Green Gooseberry Tart

Top and tail the fruit. Put into an agate-iron or porcelain kettle, with a very little water to prevent burning, and stew until they break. Sweeten lavishly and let them get cold. Line a pie-plate with paste, wash with white of egg, fill with the stewed berries, and bake with or without an upper crust.