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No 14 Roman Sauce (Salsa Agro-dolce)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

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

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