Roman Sauce

From Modern culinary art (1937).

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A historical recipe

Modern culinary art, by Henri-Paul Pellaprat (1937).

Known as a French recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Melt in not too coloured caramel two spoonful sugar in powder, without water;
in a casserole put 6 table-spoonful vinegar and reduce until nearly the end.
Then add 1/2 pt.
clearer half-glaze.
Stew 1/4 hour, then complete 7 or 8 minutes before serving, with 2 ozs Corinthe raisins, washed in hot water and 2 ozs pignolis or chopped and grilled almonds.
Good accompaniment for ox-tongue or braised veal.