Reform Sauce
600ml (1 pint) Lamb or Chicken Stock
50g (2oz) Lean Ham, cut into thin strips
15g (˝oz) Butter
1 Small Onion, finely chopped
1 Medium Carrot, finely sliced
4 tbsp Red Wine Vinegar
3 tbsp Port
1 tbsp Cornflour
4 Juniper Berries, crushed
2 Cloves
2 Blades Mace
1 Bay Leaf
Pinch Dried Thyme
Melt the butter in a medium saucepan, add the ham strips, onion and carrot, saute gently until lighlty browned.
Add the vinegar and port, boil rapidly until most of the liquid has evaporated.
Remove from the heat, stir in the stock, juniper berries, cloves, mace, bay leaf, and thyme.
Return to the heat and bring to the boil.
Reduce heat and simmer gently for 25-30 minutes.
Mix the cornflour with a little water.
Whisk into the sauce.
Bring to the boil, stirring continuously, simmer until thickened.
Serve with lamb cutlets.
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