Cut boiled or roasted veal in nice slices--flour and fry them in butter,
till a light brown--then take them up, and turn a little hot water into
the butter they were fried in, mix a little flour and water together,
and stir it into the gravy--season it with salt, pepper, (nutmeg, or
catsup,) and lemon juice--put in the meat, and stew it till very
hot--stew two or three onions with it, if you like.