Mutton with Currant Jelly Sauce

Name: Mutton with Currant Jelly Sauce
Ingredients: 2 tablespoons butter; 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

Ingredients

2 tablespoons butter
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

Steps

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.

More recipes with butter, flour, broth or stock, raisins, jam, wine or lamb

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.