A breast of lamb, 1 table-spoonful of salt, 1 qt. of canned peas, 1 table-spoonful of wheat flour, 3 tablespoonfuls of butter, pepper to taste.

Cut the scrag, or breast of lamb, in pieces, and put in a stewpan with water enough to cover it. Cover the stewpan closely and let it simmer or stew for fifteen or twenty minutes; take off the scum, then add a tablespoonful of salt and a quart of canned peas; cover the stewpan and let them stew for half an hour; work a small table-spoonful of wheat flour with three tablespoonfuls of butter, and stir it into the stew; add pepper to taste; let it simmer together for ten minutes.