from The Century Dictionary and Cyclopedia
- n. A well-known Italian sauce used with venison, calf's head, etc. It contains sugar, chocolate, lemon-peel, currants, etc., and vinegar. It is poured over the cooked meat and served hot.
Sorry, no etymologies found.
One of the number was luxuriating in _agradolce_ -- meat stewed with preserved prunes or cherries -- a dish which many travelers have laughed at in Germany, but have never observed in 'classic Italy.'