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Fricasseed Mutton

Cut two pounds of the breast of mutton into large squares, sprinkle over with flour and salt, put them into a fryingpan, with a little fat or butter, and fry until brown. Place them in a saucepan, add an onion cut in slices, cover with water, and cook slowly until the bones can be removed easily. Strain the liquor and skim off the fat, put it back in the saucepan, and when it boils, put in the boned meat, and season with salt and pepper to taste, add one pint of green peas, cook slowly for fifteen minutes or long enough to cook the peas, turn on a dish, and serve. Macaroni cut in half-inch pieces, or the tops of asparagus may be used instead of the peas.