Cut your veal as fine as poſsible, but don't chop it; grate a little nutmeg over it, shred a little lemon-peel very fine, throw a very little salt on it, dredge a little flour over it. To a large plate of veal, take four or five spoonfuls of water, let it boil, then put in the veal, with a piece of butter as big as an egg, stir it well together; when it is all thorough hot, it is enough. Have ready a very thin piece of bread rolled brown, cut it in three corner sippets, lay it round the plate, and pour in the veal. Just before you pour it in, squeeze in half a lemon, or half a spoonful of vinegar. Garnish with lemon. You may put gravy in the room of water, if you love it strong, but it is better without.