Mutton with Currant Jelly Sauce

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 tablespoons butter.
  • tablespoons flour.
  • ¼ teaspoon salt.
  • Few grains pepper.
  • 1 cup Brown Stock.
  • cup currant jelly.
  • tablespoons sherry wine.
  • 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.