Wipe the meat with a warm damp cloth, and put it into a saucepan with the vegetables; bring to the boil and stew very gently for two hours. Take it up and remove all the bones, put it between two boards and stand some heavy weights on it till quite cold. Then cut into neat-shaped pieces, egg and bread crumb them; fry a good colour. Boil the peas by recipe given elsewhere. Pile the mutton on a dish and put the peas round. A breast of lamb is exceedingly nice done in this way; it may be cut off before the quarter is roasted. The liquor in which the meat was cooked makes excellent soup.