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Chopped Veal

I lb. chopped veal I heaping tablespoonful (I 3/4 pint (11/2 cups) gravy or stock oz.) butter I heaping tablespoonful (I Seasoning salt, pepper, lemon juice, and mace oz.) flour Toast points and cut lemon Put the butter into a fireproof dish, and when quite hot add the flour and brown it, then add the stock; boil for five minutes, then add the veal and seasonings. Heat through but do not boil. Serve garnished with toast points and cut lemon.

The gravy or stock may be made by stewing the veal bones with a carrot, turnip, onion, sprig of parsley, and a strip of lemon rind for one hour.