Mutton Stew with Canned Peas.
Cut a breast of mutton into small pieces; dredge with flour and sauté to
a golden brown in drippings or the fat of salt pork; cover with boiling
water and let simmer until tender, seasoning with salt and pepper during
the latter part of the cooking. Take out the meat, skim off the fat and
add one can of peas drained, reheated in boiling water, and drained
again; add more seasoning, if needed, and pour over the mutton on the
serving-dish.
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