Mutton with Currant Jelly Sauce
- 2 tablespoons butter.
- 2½ tablespoons flour.
- ¼ teaspoon salt.
- ⅛ teaspoon pepper.
- 1 cup Brown Stock.
- 5½ tablespoons currant or wild plum jelly.
- 2 tablespoons sherry wine.
- 8 slices cold cooked mutton.
Process: Melt butter and brown richly in a sauce-pan, add flour and continue browning, add seasoning and stock slowly, stirring constantly; beat the jelly with a fork and add to sauce; when melted add mutton, simmer gently until mutton is heated thoroughly, add wine. Dispose mutton on a platter and pour over sauce. Left-over gravy may be used instead of making Brown Sauce.