Shrewsbury Sauce

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For the Shrewsbury sauce:

2 level tablespoons plain flour

1 heaped teaspoon mustard powder

1 pint (570 ml) Beaujolais or other light red wine

5 rounded tablespoons good-quality redcurrant jelly, such as Tiptree

3 tablespoons Worcestershire sauce

juice 1 lemon

salt and freshly milled black pepper

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