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Fowl, with Peas

Fry the remains of a cold roast fowl in two ounces of butter until they are of a good brown colour. Have ready on a plate a little flour, chopped parsley, pepper, salt, and pounded mace. Mix these ingredients well, and turn each piece of fowl, as it comes from the frying-pan, in the mixture. Place a stewpan over the fire, with half a pint of broth or gravy, a pint of peas, and a tea-spoonful of sugar; into this put the fowl, and stew until the peas are tender. Serve the peas in the centre of the dish, and arrange the pieces of fowl in a circle round them. Probable cost, exclusive of fowl, 8d.