Mutton with Currant Jelly Sauce
A classic dish of cold cooked mutton slices served with a rich and flavorful currant jelly sauce, enhanced with sherry wine.
Ingredients
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 0.25 teaspoon Salt
- 0.0625 teaspoon Black pepper (Pinch)
- 1 cup Brown stock
- 0.333 cup Currant jelly
- 1.5 tablespoons Sherry wine
- 6 slices Cold cooked mutton slices
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Instructions
- 1In a saucepan, melt the butter over medium heat until lightly browned. This will take about 2 minutes.
- 2Add the flour to the melted butter and whisk constantly for 1 minute to create a roux. This will thicken the sauce.
- 3Add the salt and pepper to the roux. Gradually whisk in the brown stock, ensuring there are no lumps. This should take about 3 minutes.
- 4Add the currant jelly to the sauce and stir until it is completely melted and incorporated. This will take about 2 minutes.
- 5Add the cold cooked mutton slices to the sauce and heat through gently. This should take about 5 minutes.
- 6Stir in the sherry wine just before serving. This will add a final touch of flavor. Serve immediately.
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