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VEAL, JUGGED (another way)

Cut some slices of veal, and put them into an earthenware jug with a blade of mace, a little pepper, salt, and nutmeg, a sprig of sweet herbs, and a bit of lemon-peel. Cover the jug closely, that the steam may not get out; set it in a pot of boiling water, and about three hours will do the meat. About half an hour before it is done, put in a bit of butter rolled in flour, and a little lemon-juice or lemon pickle. Turn the whole out of the jug into a dish; take out the herbs and lemon-peel, and send the veal to table garnished with lemon.