Cookbook:Ham Sauce (Historic)

Ham Sauce (Historic)
Category	Sauce recipes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | 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

• 28 g (1 oz) ham
• 3 dessert spoons Musca or sweet port
• 1 teaspoon vinegar
• Basil
• Spice

Procedure

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, tips, and variations

• If you cannot get a sweet wine, add half a teaspoonful of sugar. Australian Muscat is a good wine to use.