Put the butter into a frying-pan; when melted add the flour, and let brown. Then add the carrot and onion cut into dice, and the mutton. Cook, stirring frequently, until all are browned, using care that they do not burn; it will take about twenty minutes. Then add the stock or water, and the seasoning, having the herbs in a bouquet, so they can be removed. Cover closely, and let simmer for two hours. Add the peas ten minutes before removing from the fire.