Lamb Stew With Tomatoes Recipe

1 quart of bits of cold left-over lamb or mutton
1 pint of green peas
1 quart of water
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.

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