Ham Sauce (Historic)
This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.
Easy
Ingredients
Everything you'll need to make this recipe
1
28 g (1 oz) ham
2
3 dessert spoons Musca or sweet port
3
1 teaspoon vinegar
4
Basil
5
Spice
Instructions
Step-by-step guide to making this recipe
1
Cut up ham, and pound it in a mortar.
2
Add the port or Musca, vinegar, a little dried basil, and a pinch of spice.
3
Bring mixture to a boil, then pass through a sieve and warm it up in a bain-marie.
4
Serve with roast meats.
Notes
- •If you cannot get a sweet wine, add half a teaspoonful of sugar. Australian Muscat is a good wine to use.