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To make Ham Sauce (in Italian, Salsa di Prosciutto):
Cut up an ounce (28g) of ham and pound it in a mortar, then mix it with three dessert spoonfuls of port or Musca and a teaspoonful of vinegar, a little dried basil and a pinch of spice. Boil it up, and then pass it through a sieve and warm it up in a bain-marie. Serve with roast meats. If you cannot get a sweet wine add half a teaspoonful of sugar. Australian Muscat is a good wine to use.
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.