2 pounds thinly sliced boneless veal cutlet
1/4 cup butter or margarine
1/4 cup Marsala wine
1 can (10 ounces) condensed beef broth
1 tablespoon flour
Cut veal into 2 inch pieces; pound
In frying pan, brown veal in butter; add wine
Bring to boil; stir to loosen browned bits.
Gradually blend broth into flour until smooth.
Slowly stir into wine.
Cook, stir until thickened.
Makes 6 to 7 servings. You can join Unsolved Mysteries and post your own mysteries or
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