Belgian Lamb Chops

Season lamb chops; dredge with flour and fry until brown; keep hot.
Fry 1 chopped onion and 1 small carrot in two tablespoonfuls of
butter. Add 1 tablespoonful of flour; stir until light brown. Add 1/2
cup of water; let boil well; add parsley, a few cloves and
peppercorns, salt and pepper and 1 bay-leaf minced fine. Boil well.
Add 1 glass of claret; then pour the sauce hot over the chops, and
garnish with French peas.