From 1922:
Cut 1lb. of cooked mutton into dice shaped pieces, rather small, dust with flour, ½ teaspoonful mixed spice, salt and pepper. Chop a large onion finely and brown. Make sauce with 1 pint of stock or water, tomato or other sauce, browning, and flour to thicken. Pour this over the meat, etc; tightly cover the pan and cook very gently for two hours. Serve hot on a dish surrounded with a wall of boiled rice and sippets of toast. This is a tasty, economical and satisfying dish.