1/2 lb. mushrooms
4 tbsp. butter
1 1/2 tbsp. lemon juice
1 1/2 boneless veal (trimmed and pounded)
1/4 c. flour
1 tsp. salt
1/4 tsp. salt
3/4 c. Marsala or dry sherry
1 tsp. beef stock or 1 bouillon cube
1 tbsp. minced parsley

Slice mushrooms thinly. Melt 2 tablespoons butter in fry pan. Add mushrooms, sprinkle with lemon juice, cook on medium heat until limp. Cut veal in 1 inch strips, dust in flour seasoned with salt and pepper. Brown meat on both sides with remaining butter. Set aside as browned. Pour in wine, add stock, cook rapidly, stir constantly. Return mushrooms and meat to pan. Heat through and serve.