2 lbs. veal, sliced thin
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. currant jelly
4 tbsp. ketchup
1 (10 oz.) can consomme' (beef)
1/3 c. dry sherry
Pinch of cayenne pepper
Pinch of garlic salt
Pinch of pepper
1 to 2 c. sliced mushrooms

Rinse veal and pat dry on paper towel. Dredge slices in mixture of flour, paprika, salt and sage. Heat butter and oil together in fry pan until very hot. Brown veal slices very quickly and remove them to a 9 x 13 inch casserole dish. In the same frying pan combine currant jelly, ketchup, consomme', sherry, cayenne, garlic salt, and pepper. Stir and bring to a boil. Pour mixture over veal. Place mushrooms on top of casserole. Cover with foil and bake or refrigerate and bake later. Bake at 325 degrees for 1 hour. Chicken cutlets can be substituted for veal in this recipe.