Roman Sauce (Salsa Agro-dolce)

Ingredients: Espagnole sauce, stock, burnt sugar, vinegar,
raisins, pine nuts or almonds.

Mix two spoonsful of burnt sugar with one of vinegar, and dilute
with a little good stock. Then add two cups of Espagnole sauce,
a few stoned raisins, and a few pinocchi* (pine nuts) or
shredded almonds. Keep this hot in a bain-marie, and serve with
cutlets, calf’s head or feet or tongue.

*The pinocchi which Italians use instead of almonds can be bought
in London when in season.