Difference between revisions of "Ham sauce"
RealRecipes (talk | contribs) m (1 revision: 4) |
RealRecipes (talk | contribs) m (moved Cookbook:Ham sauce to Ham sauce: Text replace - "Cookbook:" to "") |
(No difference)
| |
Revision as of 17:02, 5 April 2012
| This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements. |
To make Ham Sauce (in Italian, Salsa di Prosciutto):
Ingredients
Procedure
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.
