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Fricassee of Lamb

Cut the breast of a lamb into square pieces, sprinkle salt and flour over, and brown in a little butter. Place them in a stewpan with a sliced onion and a little water, and simmer until the bones will slip out easily. Take the lamb out, remove the bones, strain the liquor, and pour off the fat. Boil the liquor over again, put in the meat with a little salt and pepper, and stew for a little while longer; then add one quart of peas, and simmer for fifteen minutes. When ready to serve turn the meat onto a hot dish.