No. 497 Leg of Lamb aux pois.
Roast a leg of lamb quite plain, have ready boiled, very green, two quarts of young peas, put them hot into a stewpan, with three pats of butter, a tablespoonful of sugar, a little pepper, salt, and six spoonfuls of white sauce (No. 7), mix all well together over the fire, without breaking the peas; pour them in a dish, dress the leg over and serve.