1 lb. veal
2 potatoes
2 carrots
2 onions
1/2 c. white wine
2 tbsp. olive oil
2 tbsp. butter
1/2 tsp. salt
1/8 tsp. pepper
Pinch oregano
Pinch rosemary
1/2 c. or 2 fresh tomatoes
Sprig parsley

Put oil and butter in heavy 2 quart saucepan. Brown veal and remove. Brown cut up vegetables. Put veal back. Add seasonings and add wine. Simmer a few minutes, add cut up tomatoes. Cover and cook over low heat 1/2 hour. Serves 4.