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

Method

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.