4 veal skin bones
1/3 c. butter
1/3 c. oil
2 tbsp. flour
1/2 tsp. salt
1/2 tsp. cracked pepper
1/2 c. white wine
1/2 c. hot water
Juice of 1/2 lemon
1 tbsp. sugar
Pony of brandy

Roll shin bones in flour. Saute in butter and oil at high flame until well browned on both sides. Add a pony of brandy and flame it. This makes a brown sauce.

Add white wine, water, lemon juice, sugar. Cover and cook 1 hour watch carefully liquid absorbs quickly. Add more. Serve over a dish of green noodles.