2 tablespoons butter 1 cup Brown Stock
2 tablespoons flour 1/3 cup currant jelly 1/4 teaspoon salt 11/2 tablespoons Sherry wine
Few grains pepper 6 slices cold cooked mutton
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.