Mutton with Currant Jelly Sauce
A dish — butter and flour carry it.
contains glutencontains dairycontains meatcontains alcohol
Ingredients
US
Metric
- 30 ml butter
- 30 ml flour
- 1 ml salt
- Few grains pepper
- 240 ml Brown Stock
- 80 ml currant jelly
- 22 ml Sherry wine
- 6 slices cold cooked mutton
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
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.
Nutrition (estimated, per serving)
| Calories | 399 |
|---|---|
| Protein | 30.2 g |
| Fat | 21.1 g |
| Carbs | 24.5 g |
| Fiber | 1.3 g |
| Sodium | 422 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States