Prepare and roast the fillet exactly as the preceding, then put a pint
of white sauce (No. 7) in a stewpan, let it boil; have ready a quart of
young peas nicely boiled, put them into the stewpan, with the white
sauce, a little salt, and half an ounce of pounded sugar, let it boil
up, then add two ounces of fresh butter, toss them together over the
fire, pour them out into the dish, lay the fillet over, and serve as
soon as possible.