4 ozs. lean ham or cooked gammon, cut small
2 ozs. butter
1/2 pint cream

"Melt the butter in a heavy pan, add the ham or gammon and allow to brown slightly before adding the cream. Lower heat, and cook together until the mixture begins to bubble. This sauce is delicious served over freshly cooked pasta or any variety."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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