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Breast Of Lamb, With Peas

Braise a breast of lamb in any kind of white broth; when done, take up carefully and remove all the bones, and reserve these for the purpose of making cutlet bones with; put the breast in press between two dishes, and when cold cut them into pieces in the form of a heart, or a cutlet; stick a small bone in at the narrow end and spread a coating of white sauce over them; when cool roll in bread crumbs and then dip in beaten egg, and bread crumb them over again. When about to send to the table fry the cutlets in boiling fat, dish them up, garnish them with stewed peas, pour some glaze around the base and serve.