FOWL SAUTE WITH PEAS (an Entree)

Ingredients

• The remains of cold roast fowl
• 2 oz butter
• pepper
• salt, and pounded mace to taste
• 1 dessertspoonful flour
• 1/2 pint weak stock
• 1 pint green peas
• 1 teaspoonful pounded sugar

Instructions

1. Cut the fowl into nice pieces;
2. put the butter into a stew-pan; sautez or fry the fowl a nice brown colour, previously sprinkling it with pepper, salt, and pounded mace.
3. Dredge in the flour, shake the ingredients well round, then add the stock and peas, and stew till the latter are tender, which will be in about 20 minutes;
4. put in the pounded sugar, and serve, placing the chicken round, and the peas in the middle of the dish.
5. When liked, mushrooms may be substituted for the peas.