The Scrag or Breast of ( L tD. i quart of Green Peas.

Salt, Pepper.

A little Butter and Flow.

A small Onion.

Joint the breast of lamb, lay it in a stewing-pan with water enough to cover it. Slice the onion and put it over the meat. Cover the saucepan close, and let it stew or simmer for twenty minutes; take off the scum. Add salt, and the quart of green peas (shelled). Cover the pot, and let it stew for half an hour. Work a spoonful of flour into a lump of butter, and stir into the stew; add pepper, and let it stew for ten minutes longer. Time, one hour.