2 lb. veal cut thin
2 cloves garlic
Flour and salt
1/2 c. butter
1/2 lb. fresh mushrooms
1/2 c. dry vermouth
Lemon juice and parsley

Cut veal into serving pieces thin. Rub with garlic. Roll in seasoned flour. Melt some butter in pan. Brown veal on both sides. Add mushrooms and vermouth. Cook for 20 minutes or until tender. Sprinkle with lemon juice and parsley and serve. Serves 4.