Cut cold mutton into slices and heat in a brown sauce, made according to the following:
2 tablespoons butter
2 tablespoons flour
1 tablespoon bottled meat sauce
1 tablespoon red currant jelly
1 cup of water or stock
Brown the butter in the flour. Add the water or stock slowly and keep stirring. Then add the jelly and meat sauce and let the mixture boil up well.
Submitted by Mary A. Ennis of St. Louis
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