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Roman sauce

Roman Sauce (Salsa Agro-dolce)

Ingredients: Espagnole sauce, stock, burnt sugar, vinegar, raisins, pine nuts or almonds.

Mix two spoonsful of burnt sugar with one of vinegar, and dilute with a little good stock. Then add two cups of Espagnole sauce (No. 1), a few stoned raisins, and a few pinocchi (pine nuts) or shredded almonds. Keep this hot in a bain-marie, and serve with cutlets, calf's head or feet or tongue.

Roman Sauce (another way)

Ingredients: Espagnole sauce, an onion, butter, flour, lemon, herbs, nutmeg, raisins, pine nuts or almonds, burnt sugar.

Cut up a small bit of onion, fry it slightly in butter and a little flour, add the juice of a lemon and a little of the peel grated, a bouquet of herbs, a pinch of nutmeg, a few stoned raisins, shredded almonds or pinocchi, and a tablespoonful of burnt sugar. Add this to a good Espagnole sauce, and warm it up in a bain-marie.

See also: Wikipedia Cookbook.

Source: ''The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes'' from a project that puts out-of-copyright texts into the public domain. This is from a *very* old source, and reflects the cooking at the turn of the last century. Update as necessary.