| How To Cook: |
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1. Cut as much as is required of the best part of mutton in pieces the size of an egg.
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2. Then sprinkle 1 or 2 chopped onions over, with sufficient salt, pepper and cinnamon.
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3. Mix well together and let them stand for 1 or 2 hours.
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4. Thread the pieces of meat on the skewers and wrap them up with some thin caul-fat; place them before the fire and turn them gently.
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5. As soon as the meat begins to brown, baste it with the gravy that drops from it.
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6. Cook for about 20 minutes and serve hot.
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