Mutton with Currant Jelly Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1/4 teaspoon salt
- Few grains pepper
- 1 cup Brown stock
- 1/3 cup currant jelly
- 1 1/2 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.
Submitted by Aug 22, 2009
15 min 30 min 45 min
15 min 30 min 45 min