2 tbsp. vegetable oil
2 tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. prepared mustard
1/8 tsp. ground nutmeg
1 clove garlic, minced
1 lb. veal steak or shoulder, cut in serving pieces
2 tbsp. flour
1 to 2 tbsp. butter
2/3 c. chicken broth
1/2 medium green pepper, seeded and cut into rings
1 c. sliced fresh mushrooms
1 medium onion, sliced and separated into rings

Combine first 7 ingredients. Pour marinade over veal; marinate 15 minutes. Remove meat and save marinade. Dredge veal in flour; brown on both sides in butter. Place veal in a 1 1/2-quart casserole. Combine marinade, broth, green pepper and mushrooms. Pour over veal. Cover and bake at 350°F for 30 minutes. Remove cover; top with onion rings.

Bake, uncovered, 15 minutes.

Yield: 2 servings.