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Stewed Knuckle of Veal

Take a knuckle of veal, break the bone well in two or three places, put it into a saucepan with a bunch of sweet herbs, eight or ten shallots, a small quantity of whole black pepper, a blade or two of mace and salt to taste, pour over it five pints of water, put it on the fire, and allow it to boil gently until the water is reduced to two and one-half pints. Then take out the meat, strain the gravy, mix in with it two tablespoonfuls of flour, stir it over the fire until it boils, and cook it for ten minutes, stirring now and then. Then put back into the gravy the best part of the meat cut nicely from the bone, add a very small quantity of cayenne, lemon juice to taste, and two wineglassfuls of Madeira wine, and allow all to get quite hot. Garnish with sippets of toast, slices of lemon, and piles of forcemeat balls, and serve.