1 lb. veal
flour
1 c. evaporated milk
1 tbsp. butter
1/2 c. raisins
salt and pepper
2 tbsp. butter
2 tbsp. dry white wine
2 apples (sliced)

Sprinkle veal with salt and pepper. Dip in flour. Brown in 2 tablespoons of butter for 5 minutes. Remove. Add evaporated milk and wine. Bring to a boil. In separate pan heat 1 tablespoon butter, add apples and raisins. Cook 5 minutes, tossing apples. Pour sauce over meat.