Take any small pieces of beef such as the ends of porter-house steaks, or the shoulder cap, cut all to one size, put them in a saucepan with fat or butter enough to grease the bottom, and a chopped onion, sprig of thyme and parsley; let it fry a while without any water and stir frequently. When it begins to color, add water to barely cover and a pint of green peas to every pound of meat, Stew together until the meat is tender; season with salt and pepper. It will be sufficiently thickened and will be light-brown. Serve in flat dishes and garnish with fried crusts cut in crescents, dipped in bright gravy and sprinkled with minced yolk of eggs.