Agrodolce

From a
1902
cook book
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.

Boil fresh Calf's Tongue,
or Sheep's Tongue until tender.
Slice and keep hot while you prepare
a Sour-Sweet Sauce by heating a gill (1/2 c.)
of the Liquor in which the Meat was boiled,
adding to it a Tablespoon each of
Salad Oil and Vinegar,
a heaping teaspoon each of Granulated Sugar,
Sultana Raisins,
and Almonds,
blanched and shredded.
Add Salt & Pepper to taste.

.

The real Italian Agrodolce has
a large Tablespoon of grated Chocolate
added to this Sauce,
which is then poured over the sliced Tongue.
Singular as the combination sounds,
it is yet very good.