Veal cutlet
1/4 tsp. salt
1/8 tsp. pepper
1 c. flour
1 can beef consomme
2 cans water
2 bouillon cubes
1 tbsp. sugar
1/8 tsp. parsley flakes
1/8 tsp. thyme
1/8 tsp. oregano
1/8 tsp. basil
1 pkg. Mozzarella cheese
1 c. sherry
1 can sliced mushrooms

Sprinkle salt and pepper on cutlets. Pound to tenderize. Sprinkle with flour and brown on both sides. Sprinkle meat with sherry after browning. Make sauce, take meat and put in flat pan. In same pan add 1 can beef consomme and 2 cans of water, 2 beef bouillons, 1 tablespoon sugar, a shake of oregano, parsley flakes, thyme, basil and 2 tablespoons sherry. Cook until bouillon cubes are dissolved and all scraping are off pan. Add 4 tablespoons sherry and pour sauce over meat. Cook at 325 degrees for 2 hours. After meat is done, pat mushrooms and cheese on it and bake until cheese melts. Serves 4.