2 tablespoons flour
¼ teaspoon salt
Few grains pepper
1 cup Brown Stock
⅓ cup currant jelly
1½ tablespoons Sherry wine
6 slices cold cooked mutton
Brown the butter, add flour, seasonings, and stock, gradually; then add jelly, and when melted, add mutton. When meat is heated, add wine. If mutton gravy is at hand, use instead of making a Brown Sauce.
Minced Mutton
2 cups chopped cooked mutton