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Breast Of Mutton And Green Peas

Select a breast of mutton, and cut it into small pieces, dredge it with flonr, and fry a nice brown in butter. Cover it with water and add pepper and salt; put the pan over a moderate fire to stew, until the meat is very done and tender. Take out the meat, take off all the fat from the gravy, and just before serving add a quart of tender young peas which have been boiled with the strained gravy, and let the whole boil gently until the peas are done. Very nice.