Cookbook:Ham Sauce (Historic)

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.