Cookbook:Ham Sauce (Historic)
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Ham Sauce (Historic) | |
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Category | Sauce recipes |
Difficulty |
Cookbook | Ingredients | Recipes
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.
Ingredients[edit | edit source]
Procedure[edit | edit source]
- Cut up ham, and pound it in a mortar.
- Add the port or Musca, vinegar, a little dried basil, and a pinch of spice.
- Bring mixture to a boil, then pass through a sieve and warm it up in a bain-marie.
- Serve with roast meats.