4lb. leg of lamb
2tsp. salt
1/4tsp. pepper
1tsp. sugar
1/2pt. made coffee
1Tbsp. heavy cream
2Tbsp. flour
1/2pt. milk
1tsp. red currant jelly
Rub meat with salt and pepper; place in oven pan and roast in
a 325 oven for 1 1/2 hours. Mix coffee with sugar and cream
and pour over roast. Continue roasting, while basting from
time to time , for 1 more hour. Remove meat to serving
dish and keep warm. Strain liquid from pan and skim off fat.
Add milk to stock to make 1 pint in all. Put 2 Tbsp. of fat
back in pan and place on low flame.
Stir in flour and add stock gradually while stirring until
thick and smooth. Pour gravy into saucebowl and red currant
jelly, stirring it into the gravy
