Preparation:
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 Italian stores when in season.
 

Roman Sauce (another way)

Ingredients: Espagnole sauce, an onion, butter, flour, lemon, herbs, nutmeg, raisins, pine nuts or almonds, burnt sugar.

Preparation:
Cut up a small bit of onion, fry it slightly in butter and a little flour, add the juice of a lemon and a little of the peel grated, a bouquet of herbs, a pinch of nutmeg, a few stoned raisins, shredded almonds or pinocchi, and a tablespoonful of burnt sugar. 

Add this to a good Espagnole, and warm it up in a bain-marie.