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Veal, Breast of, Stewed with Green Peas

Take two pounds of the breast of veal. Cut it into pieces convenient for serving, dredge them with flour, and sprinkle upon them a little pepper, salt, and white sugar. Fry them in hot fat till they are lightly browned. Drain them, and put them into a saucepan with as much boiling stock, made from bones, as will barely cover them. Let them simmer very gently till done enough. Baste the meat frequently with the gravy, and skim this well to clear it from fat. About a quarter of an hour before the veal is to be served, throw into the liquor about a quart of freshly-shelled young peas. Let them simmer until tender. Serve very hot. Time to simmer the veal, two hours. Probable cost, about 3s. Sufficient for four or five persons.