NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- ham, 1 oz28 g
- Musca or sweet port3 dessertspoon
- vinegar1 tsp
- basil
- spice
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Cut up ham, and pound it in a mortar.
Add the port or Musca, vinegar, a little dried basil, and a pinch of spice.
Bring mixture to a boil, then pass through a sieve and warm it up in a bain-marie.
Serve with roast meats.
Region evidence: no stated origin (basic dish)
