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.