Cut the meat from a shoulder of veal, divide into small cubes and parboil. Let the bones and trimmings simmer separately in a quart of water for two hours to make gravy. The meat is now placed in a pie dish, sprinkled with a little salt, half a grated nutmeg, the grated rind of a lemon, and just a suspicion of cayenne pepper. A tablespoonful of butter, with which has been incorporated the same quantity of flour, should be divided into little pieces and scattered over the meat, then the gravy from the bones is strained and poured over it, and the whole baked in a hot oven until well browned.