Rechauffé of Lamb

Brown two tablespoons butter, add two and one−half tablespoons flour, and stir until well
browned; then add one−fourth teaspoon, each, curry powder, mustard, and salt, and
one−eighth
teaspoon paprika. Add, gradually, one cup brown stock and two tablespoons sherry wine.
Reheat cold roast lamb cut in thin slices in sauce.