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Lamb, Stewed, with Peas

Take a breast or loin of lamb, weighing about two pounds. Cut it into neat chops, season them with a tea-spoonful of salt, and half a tea-spoonful of white pepper, and dredge a little flour over them. Put a piece of butter, the size of a walnut, into a frying-pan. Let it dissolve, then put in the chops, and let them remain until lightly browned on both sides. Pour away the fat, add three-quarters of a pint of unseasoned boiling stock, a cos lettuce cut in long strips, a leaf of tarragon, two shallots finely minced, a tea-spoonful of sifted sugar, half a salt-spoonful of salt, and the eighth of a small nutmeg, grated. Cover the pan closely, and simmer gently for a quarter of an hour. Put a pint of green peas freshly shelled into the saucepan, and simmer again until they are tender, which, if they are young, will be in a quarter of an hour. Serve the peas on the dish with the lamb. Time, eight minutes to fry the chops. Probable cost, 3s. Sufficient for four or five persons.