CUT your veal in slices, then cut it in little square bits, but do not chop it, put it into a saucepan, with two or three spoonfuls of gravy, a slice of lemon, a little pepper and salt, a good lump of butter rolled in flour, a tea-spoonful of lemon pickle, and a large spoonful of cream; keep shaking it over the fire till it boils, but do not let it boil above a minute, if you do it will make your veal eat hard: put sippets round your dish, and serve it up.