1 sm. can mushrooms, sliced
1 1/2 c. warm water
2 tbsp. oil
2 tbsp. butter
2 lb. veal stew meat
1/2 c. white wine
2 anchovy filets, mashed
Pinch marjoram
1 bay leaf
Salt and pepper to taste

Drain mushrooms, reserving liquid. Heat oil and butter, brown veal and mushrooms. Add wine, mushroom liquid plus enough warm water to make 1 1/2 cups, anchovies, marjoram, bay leaf, salt and pepper. Simmer covered loosely for 1 1/2 hours. Remove bay leaf before serving. Makes 6 servings, serve over rice. N.B. Be sure to add anchovies as called for or will be too bland.