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Chicken in Peas

Take a fresh young chicken. Cut it into neat joints, and lay them in a saucepan with a quart of fine fresh peas, measured after they are shelled. Add a piece of butter about the size of a walnut, a bunch of parsley, a pinch of salt, a small pinch of pepper, and a small onion. Pour a cupful of good gravy over them, and simmer gently until the liquor is exhausted. Then mix a small lump of butter with a tea-spoonful of flour, and put this to the peas, which should be boiling when it is put in. Shake the saucepan about until the peas are nicely thickened, and serve them piled high in a dish, with the pieces of chicken round. The chicken and peas must be gently stewed. Probable cost: chicken, 2s. 6d.; peas, 8d. per peck. Sufficient for four persons.