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This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Veal with lemon and tarragon. Slice the veal, wash it, put it in a clean pot, slice some onions and apples, add some tarragon, once the apple and the onion is cooked, boil the meat, then put it in a new pot and boil it until it's tender, then pass through a strainer the water on top, put it on the fire, boil it, add some vinegar, black pepper, saffron, ginger and lemon, and when about to serve it, slice the lemon and put it in the plate.