Reference > Farmer's Cookbook > RECIPES FOR THE CHAFING-DISH > Mutton with Currant Jelly Sauce
  Venison Cutlets with Apples Minced Mutton  
CONTENTS · BIBLIOGRAPHIC RECORD

Mutton with Currant Jelly Sauce

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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Venison Cutlets with Apples Minced Mutton  
 
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