Lamb and Peas

Ingredients

• best end of neck of lamb
• small onion
• pepper
• salt
• small quantity water
• half peck peas
• half lettuce
• little mint
• few sugar

Instructions

1. Put the lamb (whole or cut into chops, as you prefer) into a saucepan with chopped onion, pepper, salt, and a small quantity of water.
2. When the meat is half done, add the peas, finely cut lettuce, mint, and lumps of sugar. Continue stewing thoroughly until the lamb is tender.
3. When finished cooking, the dish should have only a modest amount of liquor remaining—not a heavy sauce.
4. For winter preparation, substitute small mutton cutlets and preserved peas (which may be found at Italian warehouses) in place of fresh peas. Alternatively, a whole breast or neck of lamb may be stewed in the same manner.