1/2 (14 oz.) can jellied cranberry sauce
1 lb. veal cutlets
1/4 cup all-purpose flour (seasoned with salt and pepper, to taste)
2 tbsp. fat or oil
1 cup water
2 tbsp. tarragon vinegar

Dredge veal cutlet in seasoned flour. Brown on all sides in fat.

Combine cranberry sauce, water, and vinegar. Pour over veal. Cover; simmer 1 hour, or until very tender.

Remove to platter, season gravy as desired, and pour over veal.

Serves 4.