Fowl Sauté (With Green Peas or Mushrooms)

Instructions

1. Have these ready: the remains of a cold roast chicken; 1 oz. butter; a saltspoonful of pepper; salt; a little nutmeg; flour; weak stock; green peas; and sugar.
2. Cut up the fowl into nice pieces, put it into a stewing-pan with the butter, and let it fry a nice brown, having sprinkled it with pepper and salt.
3. Dredge in the flour and shake the ingredients well about, then add the stock and the peas.
4. Stew till the peas are tender, which will be twenty minutes.
5. Arrange the chicken round the dish and the peas in the middle. Mushrooms may be substituted for the peas.