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.

Ingredients

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

Photo: Geoffreyrabbit / Wikimedia Commons / CC BY-SA 4.0

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.