Monday, July 21, 2014

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.)

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