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1. Bone a leg of mutton and rub it all over with a mixture of ground cinnamon and grated nutmeg.
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2. Slice an onion and spread half of it at the bottom of a deep dish, then put in the meat and add the rest of the onion, a few cloves, a crushed clove of garlic and a bay leaf.
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3. Pour over it cup of Australian wine (or vinegar) sweetened with cup brown sugar.
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4. Leave for a day, turning the meat over from time to time.
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5. Transfer the mutton to a casserole, with the liquor and a little water, and cook in a slow oven (325°F) for at least 2 hours, or until the meat is tender.
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