1/2 to 3/4 lb. veal (1/4 inch thick)
2 tbsp. all-purpose flour
1/2 tsp. salt
Dash of pepper
1/8 tsp. dried whole marjoram
1 clove garlic
2 tbsp. vegetable oil
3 med. carrots, peeled and cut in half crosswise
1/2 c. white wine

Cut veal into 2 inch pieces. Combine flour, salt, pepper and marjoram; dredge veal in flour mixture.

Saute garlic in oil 1 minute; add meat, and cook until browned. Discard garlic. Add carrots and wine; cover and simmer 30 minutes. Yield: 2 servings.