The Blue Grass Cook Book

page 117

Sauces of Entrées, Fish, Fowl and Meats

      AGRA DOLCE
Mrs. Henry C. Buckner

Mix together

  2 heaping tablespoonfuls of brown sugar,

  1/4 bar of grated chocolate,

  1 tablespoonful each of shredded candied orange and lemon peel,

  10 blanched almonds, cut,

  1/2 cupful of currants,

  1 cupful of vinegar.

Let them soak for 2 hours, then pour over the cooked meat and simmer for 10
minutes.

Nice for mutton, venison, sweetbreads, calf's head, etc.

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