Cut from off a leg of veal some slices as thin as the blade of a knife, and about four inches long; season them with pepper and salt, lay them into a deep dish, pour over them nearly half a pint of white wine, let it stand for three hours. Cover the bottom of a stewpan with butter, dredge each slice of the veal on both sides with Hour; add a little more wine, and as much good white stock as will cover it, and the juice of a lemon. Cover the pan closely, and let it simmer five minutes, and serve it instantly, otherwise it will become hard.