Sweet Meat

SWEET MEAT

A 1.5 kilo neck cut of mutton is washed and cut up into four or five chunks, fried in butter and transferred into another sauce. The butter in the first saucepan is used for roasting 2 or 3 chopped medium-sized onions and added then on the meat. Sufficient salt is added and the saucepan is placed on the fire after addition of grape treacle about half an inch over the level of meat. The ready meat is put on plates for service after sprinkling cinnamon and pimento.