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A Fillet of Veal Stewed White

435. Add to one pint of water or gravy a little lemon-peel, mace, nutmeg, white pepper, and salt; put a fillet in, stuffed as for roasting, and when it has stewed one hour and a half take it out, strain the gravy, add two dozen oysters, half a pint of white wine, and butter rubbed in flour; put the veal in again, and stew it half an hour; just before serving, stir in half a pint of cream. The gravy should be rather thick, and poured over the veal,