3 stalks of mint
1 teaspoonful of onion juice
1 teaspoonful of salt
1 saltspoonful of pepper

Put the lamb, water and all the seasoning into a saucepan. Shell and wash
the peas, put them over the top, cover the pan and bring quickly to a
boil, lift the lid, and boil rapidly twenty minutes until the peas are
tender. Rub together the butter and flour, stir them carefully into the
stew, bring again to boiling point and serve.


Lamb Stew with Tomatoes

Follow the preceding recipe, using a quart of strained tomatoes in place
of a quart of water.




CHICKEN--UNCOOKED


In purchasing a chicken for timbale, select a large one, but not an old
fowl. After the chicken has been drawn, remove the white meat, which is
used uncooked for timbales. The dark meat may be cooked at once and
utilized for boudins, croquettes, salad, cecils, creamed hash, or served
on toast with sauce Bordelaise, or used in chafing dish next day. Or if
you prefer to use it raw, devil the legs and use the bones for soup.