Ham Sauce (Historic)

Method 4 steps

1. 1

   Cut up ham, and pound it in a mortar.

2. 2

   Add the port or Musca, vinegar, a little dried basil, and a pinch of spice.

3. 3

   Bring mixture to a boil, then pass through a sieve and warm it up in a bain-marie.

4. 4

   Serve with roast meats.

Region evidence: no stated origin (basic dish)