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Mutton, Breast of, with Peas

Cut about two pounds of the breast of mutton into rather small square pieces. Put them into a stewpan with about an ounce of butter, and brown them nicely, then cover with weak broth or water, and stew for an hour. Remove the meat from the stewpan, and clear the gravy from fat. Put the meat into a clean stewpan, add an onion or shallot, sliced finely, a bunch of sweet herbs, some pepper and salt, and strain the gravy over all. Stew for another hour, when put in a quart of young peas, and in about fifteen minutes serve. Macaroni may be put in the place of peas. Probable cost, 8d. per pound.