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Lamb, Breast of, and Peas

Remove the skin from a breast of lamb, cut away part of the fat, and divide into neat pieces. Dredge a little flour over these, put them into a stewpan with an ounce of fresh butter, and let them remain until they are lightly browned on both sides, then pour over them as much warm water as will cover them; add a bunch of parsley and a small onion, and simmer gently until the meat is three-parts cooked. Skim off the fat, take out the onion and parsley, and mince the latter finely. Return the parsley to the gravy with a pint and a half of green peas. Add a little pepper and salt, and simmer again until the peas are tender. Place the meat on a hot dish, pour the gravy and peas over it, and serve as hot as possible. Time, an hour and a half. Probable cost, 6d. to 8d. per pound. Sufficient for three or four persons.