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Veal, Jugged

Take from two to three pounds of lean veal, cut it into neat slices convenient for serving, and season with salt, cayenne, and powdered mace. Put the slices into an earthenware jar, pour over them half a pint of strong stock, and add a small bunch of sweet herbs and a roll of thin lemon-rind. Cover the jar closely by tying over it two or three folds of paper. Put it in a dripping-tin three-parts filled with boiling water, and place it in a moderately-heated oven. Let it remain till the meat is tender. Then remove the herbs and the lemon-rind; thicken the gravy with a little brown thickening, add the strained juice of half a lemon, and serve the veal on a hot dish with the gravy poured over it. Time to stew the meat, two hours and a half to three hours. Probable cost, 2s. 10d: Sufficient for five or six persons.