Roman Sauce I

Source and licence

"Roman Sauce I" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Roman_Sauce_I, revision 4519007), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Roman_Sauce_I&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4519007

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

2 spoonfuls burnt sugar
1 spoonful vinegar
Stock
2 cups Espagnole sauce (No. 1)
A few stoned raisins
A few pine nuts or slivered almonds

Method

Mix burnt sugar with vinegar, and dilute with a little stock.
Add Espagnole sauce, raisins, and pine nuts.
Keep this hot in a bain-marie, and serve with cutlets, calf's head or feet or tongue.