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Mutton Rechauffe

Melt a table-spoonful of butter, add two table-spoonfuls of red currant jelly (best to dissolve it first). Stir; then put in a glass of sherry or Madeira and about half a tea-spoonful of Bovril mixed with a little water. To rub the bottom of the pan with a slice of onion adds to the flavour; or cook a head of garlic in the mixture and remove after a few seconds. Put in the meat, cover, and keep hot for a few minutes. Try beef the same way, adding a little mustard and port instead of the wines named above.