1 1/2 lb. veal fillet, cut into thin slices
1 1/2 c. bread crumbs
1 egg
1/2 c. milk
2 tbsp. oil
3 tbsp. butter
1 lb. cooked ham, sliced thin
3 c. sliced mushrooms
2 (8 oz.) cans tomato sauce
3/4 c. chicken broth
2 to 3 tbsp. blanched almonds
Salt and pepper to taste
1 tsp. oregano
1/4 tsp. powdered mace
1/4 tsp. thyme
1/4 tsp. rosemary

Preheat oven to 300 degrees. Pound veal slices thin; coat with bread crumbs. Dip in egg and milk, coat again with bread crumbs. Heat oil and butter in saute pan; cook veal until crisp and golden. Remove to deep casserole.

Crisp ham in same pan; add to veal. Saute mushrooms in remaining oil about 5 minutes. Add a little extra butter, if necessary. Add tomato sauce, broth and almonds, stir well. Add seasonings and herbs. Simmer about 10 minutes. Pour into casserole. Cover. Cook about 1 1/4 hours. Adjust seasoning. Serve with noodles or rice. About 7 servings.