2 lbs. veal, thin sliced
1 c. flour
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. sage
1/3 c. oil
1/3 c. butter
1/2 c. red currant jelly
4 tbsp. catsup
1 (10 oz.) can consomme
1/3 c. dry sherry
Pinch of cayenne pepper
Pinch of garlic salt
Pinch of pepper
1 to 2 c. sliced mushrooms, enough to cover veal

Dry veal on paper towel. Dredge slices in mixture of flour, paprika, salt and sage.

Heat butter and oil together in a frying pan until very hot. Water should bead when sprinkled on pan.

Brown veal slices very quickly and remove them to a 9x13 inch casserole dish.

In same frying pan, combine currant jelly, catsup, consomme, sherry, cayenne, garlic salt and pepper. Stir and bring to a boil. Pour this mixture over veal. Add mushrooms to casserole.

Cover with foil and bake or refrigerate and bake later. Temperature: 325 degrees. Time: 60 minutes OR Temperature: 400 degrees. Time: 30 minutes. Serve with rice as the sauce is superb. Yield: 6 to 8 servings.