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Mutton with Currant Jelly Sauce

2 tablespoons butter 2 tablespoons flour 14 teaspoon salt Few grains pepper 1 cup Brown Stock 1/3 cup currant jelly 1½ 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.