Combine sugar, salt and pepper, crumbled stock cube, flour, nutmeg, onion, garlic, vinegar, worcestershire sauce and tomato sauce. Spoon over meat, cover, leave to marinate 1 hour; stir occasionally.

Heat butter and oil in pan, add meat and marinade, cook 5 minutes. Place meat in ovenproof dish. Stir extra flour into pan drippings, cook 30 seconds. Stir in wine and water, stir until sauce boils and thickens. Pour sauce over meat, cover, bake in moderately slow oven 1¼ hours.

Cut bread stick into 2.5cm slices. Combine extra butter and mustard, spread on one side of bread slices. Place slices, mustard side up on top of casserole, push down gently to soak up some of the sauce. Return to moderate oven, cook uncovered further 20 minutes or until top is brown and crisp.