Take two to three pounds of the neck of lamb, which may either be cut up or jointed and left whole. After washing it put it into a stewpan with some cold vegetable stock (water in which a large onion, a carrot, and a turnip have been boiled with a bunch of parsley and a few sweet herbs). When it boils up skim the stock, add a teaspoonful of salt and as long as the scum rises remove it; then draw the pan to the side of the stove where the meat can only simmer, and leave for half an hour. At the end of the time add the peas, or if these are not procurable some very young carrots and turnips may be used instead; cover the pan and let the meat simmer for another half hour. Mix the flour until it is quite smooth with a little milk, pour this into the stewpan and stir the sauce quickly until it thickens, then season it with black pepper and salt and add the mint and the parsley and let the contents of the pan continue to cook gently for half an hour longer. Place the meat on a hot dish and surround it with peas (or other vegetables) and the sauce. Mutton may be substitued for lamb.