Season a 6-pound veal-roast with salt and pepper and rub well with
butter; put in the dripping-pan with one large sliced onion, 1 bay-leaf,
2 sprigs of parsley and 2 of thyme and sage. Add 1/2 teaspoonful
each of cloves, allspice and mace. Pour in 1 cup of hot water and
the juice of a lemon and dredge with flour; add a tablespoonful
of butter. Let bake until brown and tender. Baste often with the
sauce and serve.