Cut part of a leg of veal into pieces, three or four inches
broad--sprinkle flour on them, fry them in butter until brown, then turn
in water enough to cover the veal. When it boils, take off the scum, put
in two or three onions, a blade of mace, a little salt and pepper. When
stewed tender, take up the meat, thicken the gravy with flour and water,
mixed smoothly together, squeeze in the juice of half a lemon, then turn
it over the collops. Garnish them with a lemon cut in thin slices.