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Good Cured ham For Keeping, Cooked

This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Good Cured Ham for Keeping, Cooked. Test the cured ham, shoving a knife into the middle of it: if the knife smells clean, the cured ham is good, and vice versa; then get equal quantities of wine and water or vinegar -but it would be better without water - and cook it, but not too much; then take it off the fire and add sage and rosemary into the mortar in which it cooked, and let it stand until it is cool. Like that it will keep for ten days.


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