Heat olive oil in a casserole.
When oil is hot, put in thyme, bay leaf, garlic, cinnamon, pepper grains, carrot, and tomatoes (if you use puree, add it later with the wine).
Brown meat well on all sides with the herbs and vegetables over a moderate flame.
When meat is brown, add cognac, wine, and bouillon or stock.
Salt to taste and simmer oyer low fire, covered, for about 2 hours or until meat is very tender.
Turn meat from time to time while cooking.
Add- water in small amounts if sauce becomes scarce or dry.
Before meat is done, boil peas in a small amount of water until just tender; drain and set aside.
When meat is tender, remove it and strain sauce.
Melt butter, stir in flour, dilute with a little of sauce and add to body of sauce to thicken it.
Cook over low fire, stirring frequently until it thickens.
Remove string from roast if it was tied, cut it in slices, and reheat it in sauce with the cooked peas.
Serve meat on platter with peas and sauce over it.
NOTE: This dish is excellent made the day before and slowly reheated.
It can be varied by the substitution of another precooked vegetable for the peas—artichoke hearts, tiny onions, or lima beans, for example.