Madeira Wine - Citrus Gravy for Ham (1954)

• 3/4 cup Madeira wine
• 3/4 cup pineapple juice
• 1/2 cup orange juice
• 3 tbspns lemon juice
• 1/4 cup water
• 1 1/2 tbspns flour
• Salt, pepper to taste

Combine fruit juices with Madeira wine and baste ham with mixture during baking. 

Remove ham when done. Make a paste of flour and water, add to pan stock, and cook until thickened, stirring constantly.  Add seasoning, and a little more wine to gravy just before serving, if desired.  

Makes 2 1/4 cups.  Use also for smoked goose and turkey.

(Origin - "250 Sauces, Gravies and Dressings" by the Culinary Arts Institute. Edited by Ruth Berolzheimer, Director, 1954.)