6 veal cutlets
1/2 c. all-purpose flour
2 tbsp. salad oil
1/2 c. Sweet Marsala or Golden Sherry
1/2 c. beef broth
2 tbsp. butter
Salt and pepper
2 tbsp. butter
1 can (3 oz.) sliced mushrooms

Pound meat until 1/4 inch thick. Season with salt and pepper; coat with flour. Melt 2 tablespoons butter with oil in large skillet. Brown cutlets, 3 to 4 minutes on each side. Remove meat.

Pour all but 1 tablespoon fat from skillet. Add mushrooms, wine and 1/4 cup of the broth to fat in skillet. Heat to boiling; boil 1 to 2 minutes, scraping bottom of skillet with spoon or spatula to remove brown particles. Return meat to skillet; heat to boiling. Cover; reduce heat and simmer about 30 minutes. Baste meat twice with liquid.

Place meat on warm platter. Add remaining broth to skillet; heat to boiling. Boil and stir until liquid is of syrup consistency. Stir in 2 tablespoons butter until melted; pour sauce over meat. 6 servings.