2 lbs. veal cutlets, cut wafer thin
1/2 c. flour
1/2 c. olive or cooking oil
1 can tomato paste
1 3/4 c. hot water
2 tsp. sugar
1 tsp. salt
Pepper to taste
1 bay leaf
A few cloves
1/2 c. dry white wine or sherry (if desired)

Cut veal into 2 inch pieces; roll in flour seasoned with 3/4 teaspoon salt and a generous sprinkling of pepper. Saute gently in oil until it is brown on both sides. Combine the tomato paste with all remaining ingredients, except the wine. Pour mixture over the veal. Cover and cook over low heat 30 minutes or until meat is tender. Add the wine and bring quickly to a boil. Serve immediately. Makes 5 to 6 servings.