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Stewed Fillet of Veal

Bone a fillet of veal, fill the cavity with veal stuffing, then lard the fillet and half roast it; then put it into a stewpan with two quarts of white stock, one teaspoonful of mushroom catsup, and one teaspoonful of lemon pickle. Let it simmer slowly until cooked. Strain the gravy, then thicken it with butter rolled in flour, add a few pickled mushrooms and a little salt and cayenne, and pour it over the boiling veal on the dish. Have in readiness two or three dozen forcemeat balls to put round and on top of it, place some slices of lemon round, and serve the dish.