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Peas, Fricassee Of

Melt one and a half ounces of butter in a stewpan, add one ounce of flour, mix well without discolouring. Pour in half a pint of boiling white stock, add a pinch of pepper, and a tea-spoonful of castor sugar. Simmer for five minutes, put in the peas, either fresh or preserved, and shake them well; warm thoroughly, add three table-spoonfuls of boiled ham, tongue, or bacon, cut into very small pieces; garnish with croutons, and serve hot.