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Mutton Steaks, Carozzi

Cut three steaks from a tender leg of mutton, three-quarters of a pound each, evenly season all around with a teaspoon salt, half teaspoon white pepper and two saltspoons cayenne. Heat two tablespoons melted butter in an earthen casserole, place steaks in it, and briskly fry on each side for five minutes on range. Take up with fork and keep on a plate, then add six finely chopped shallots to pan with chopped rind of a sound lemon, cook three minutes, then mix in a tablespoon flour. Moisten with a gill claret and one and a half gills water, mix well, then add half pint raw, fresh, tender peas, half teaspoon freshly chopped parsley, a bean chopped garlic, the leaves from a branch of chervil, three saltspoons salt and half teaspoon sugar. Mix well, let come to a boil, then add steaks, tightly cover pan, set in oven one hour, remove and serve without uncovering.