2 lb. veal scaloppine
1 tbsp. flour
Nutmeg
Garlic salt
Pepper
Oil
Mushrooms
Onions
Be ef bouillon

Dip veal in flour, nutmeg, garlic, salt and pepper. Brown in oil. Saute minced onion, garlic and mushrooms in butter.

GRAVY:

Put in blender and mix: 1/2 c. Marsala wine Juice of 1/2 lemon Flour (enough to thicken)

After mixing in blender, heat gravy mixture until thickened. Add veal and heat further. Add mushrooms and onions and heat until hot. Serves 6.