Mutton with Currant Jelly Sauce

Name: Mutton with Currant Jelly Sauce
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

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

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.