Divide the breast into pieces according to the position of the bones.
Put them into a stew-pan with a few slices of ham, some whole pepper, a
bunch of sweet herbs, and a sliced onion. Add sufficient water to keep
it from burning, and let it stew slowly till the meat is quite tender.
Then put to it a quart or more of green peas that have boiled twenty
minutes in another pot, and a piece of butter rolled in flour. Let all
stew together a quarter of an hour longer. Serve it up, with the veal
in the middle, the peas round it, and the ham laid on the peas.
You may stew a breast of veal with tomatas.