5 pounds of veal, thinly sliced butter 2 cans of beef consommé flour 2 small cans of mushrooms 1 soup can of water a dash of nutmeg a dash of oregano 1 cup of cooking sherry 1/2 cup of red wine
Sauté veal in butter until golden brown. Thicken consommé with a small amount of flour; add to veal with remaining ingredients. Simmer slowly in deep skillet or Dutch Oven for 2 hours, adding more water if needed. Serve with rice. Makes 12 servings
for 2 hours, adding more water if needed. Serve with rice. Makes 12 servings
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