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Jelly Sauce

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Ingredients
  Lamb fat/Other fat 2 Tablespoon
  Flour 2 Tablespoon
  Lamb stock 1 Cup (16 tbs), made from boiling the bones/pan drippings
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Lemon 2 , juiced
  Ground allspice 1⁄8 Teaspoon
  Grated nutmeg 1⁄4 Teaspoon
  Red currant jelly 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Melt fat and stir in flour.
Gradually stir in stock and sugar.
Cook over low heat, stirring constantly, until smooth and thickened.
Add lemon juice, allspice, nutmeg, jelly, and salt and pepper to taste.
Reheat slightly and serve with sliced lamb.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Melted

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