Buy three pounds of the coarser parts of the lamb; cut into inch lengths and dredge with flour. Have ready in a saucepan two tablespoonfuls of good dripping, and when it hisses put in half a sliced onion, and fry to a light brown. Skim out the onion and put in the meat, cooking for five minutes and turning often to keep it from sticking to the bottom of the pan. Then add a cupful of boiling water, or of weak stock, cover closely and cook gently for one hour. Add then a generous cupful of green pease. Canned will do, but the fresh are better. Stew for twenty minutes longer, or until the pease are tender, add a tablespoonful of brown roux, boil up once, and pour upon slices of toast that have been soaked in hot tomato sauce. A cheap and a savory dish.