Pignola Sauce, Italian Style

Put two ounces of brown sugar in a saucepan with three gills of good vinegar, three gills of veal blond (No. 423), and a bunch of parsley garnished with a bay leaf and thyme, some mignonette and nutmeg. Let the whole simmer over a slow fire, and reduce it to half. Then add a pint of espagnole (No. 414) and two gills of red wine; reduce again and put in four ounces of pignolas, let them boil in the sauce and serve.