No. 456. _Breast of Veal aux pois fins à l’Anglaise._

Dress the veal exactly as before, have ready boiled a quart of fresh

young peas, put them into a stewpan, with eight spoonfuls of brown sauce

(No. 1), a teaspoonful of powdered sugar, a quarter of a pound of fresh

butter, and a small bunch of parsley, boil them ten minutes, season with

a little salt if required, pour them into your dish, glaze the veal and

serve it upon them.