No. 14 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 (No. 1), 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.
Notes
* The pinocchi which Italians use instead of almonds can be bought in London when in season.