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.
in London when in season