2 lb. veal cutlets, cut wafer thin
1/2 c. flour
1/2 c. olive or salad oil
1 can tomato paste
1 3/4 c. hot water
2 tsp. sugar
1 tsp. salt
Pepper to taste
1 bay leaf
A few cloves
1/4 c. dry white wine or sherry, if desired

Cut veal into 2 inch pieces. Roll in flour well seasoned with salt and pepper. Saute gently in oil until brown on both sides. Combine tomato paste with all ingredients except wine. Pour over veal. Cover and cook over low heat until tender. This should take about 30 minutes. Add wine. Bring quickly to a boil. Serve immediately. Makes 5-6 servings. The recipe is just as delicious without the wine.