Cut it in pieces about as thick as half a crown, and as long as you please, dip them in the yolk of an egg, and then in crumbs of bread, with a few sweet herbs, and shred lemon-peel in it; grate a little nutmeg over them, and fry them in fresh butter. The butter must be hot, just enough to fry them in; in the mean time make a little gravy of the bone of the veal; when the meat is fryed, take it out with a fork, and lay it in a dish before the fire; then make a little flour into the pan, and stir it round; then put in the gravy, squeeze in a little lemon, and pour it over the veal. Garnish with lemon.