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 parsley, and a large onion quartered. 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.