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Lamb, Minced, and Peas

Cut about one pound of cold lamb into half-inch dice, removing all skin and most of the fat. Boil and drain half a pint of green peas. Have ready in a saucepan half a pint of bechamel sauce (see BECHAMEL SAUCE) at boiling point. Put in the minced lamb and the peas, season with pepper and salt, and let them remain at the side of the fire, without boiling, until the meat is thoroughly hot, which will take about twenty minutes.