Chop about six ounces of ready-dressed lean veal, and three ounces of ham very small, put it into a stew-pan with an ounce of butter rolled in flour, half a gill of cream, half a gill of veal stock, a little grated nutmeg and lemon-peeL some cayenne pepper and salt, a spoon ful of essence of ham, and lemon-juice, and stir it over the fire some time, taking care it does not burn.