(AN ITALIAN SAUCE USED WITH VENISON, SWEETBREADS, CALF’S-HEAD, AND MUTTON)
Mix together two heaping tablespoonfuls of brown sugar, one quarter bar of grated chocolate, one tablespoonful each of shredded candied orange and lemon-peel, ten blanched almonds shredded, one half cupful of currants, and one cupful of vinegar. Let them soak for two hours. Then pour it over the cooked meat, and simmer for ten minutes.
This receipt was obtained in Florence, where it is a well-known and favorite sauce.
BEURRE NOIR OR BROWN BUTTER SAUCE
(EGGS, CALF’S HEAD, CALF’S BRAINS, FISH)
Put a quarter of a pound of butter in a saucepan and let it cook slowly until it has browned, then add three tablespoonfuls of hot vinegar, one tablespoonful of chopped parsley, and a dash of pepper and of salt.
Chapter XII
ENTRÉES
Entrées are the dishes served between any of the regular courses.