Mutton with Currant Jelly Sauce

Ingredients

• two tablespoons butter
• three tablespoons flour
• one-fourth teaspoon salt
• one-eighth teaspoon paprika
• one cup brown stock
• one-third cup currant jelly
• six slices of cold cooked mutton
• one and one-half tablespoons sherry wine

Method

1. 1

   Brown butter, add flour, salt, and paprika.

2. 2

   Gradually pour in stock, then add jelly and mutton.

3. 3

   Heat and finish with sherry.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 16. The excerpt below is the record exactly as published.

Mutton with Currant Jelly Sauce Brown two tablespoons butter, add three tablespoons flour mixed with one-fourth tea- spoon salt and one-eighth teaspoon paprika, and when well browned pour on gradually one cup brown stock. Add one-third cup currant 87 Chafing Dish Possibilities jelly and six slices of cold cooked mutton. When meat is heated, add one and one-half tablespoons sherry wine. Lamb, Sauce Piquante Cook three tablespoons butter with one-half shallot, finely chopped, five minutes. Add four tablespoons flour, and pour on gradually one and one-half cups brown stock. Add one-half teaspoon salt, one-eighth teaspoon paprika, one- half tablespoon vinegar, one tablespoon capers, and six sliced, canned mushrooms. Reheat slices of cold cooked mutton in sauce. Salmi of Lamb Cook two tablespoons butter, with one-half tablespoon finely chopped onion, five minutes. Add three tablespoons flour, and cook until well browned, then pour on gradually one cup brown stock. Season with one-fourth teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.