Recipe - Veal Marsala

2 pound Veal scaloppine
One half teaspoon Salt
1/8 teaspoon Pepper
3 tablespoon Butter
3 tablespoon Beef stock
1/3 cup Marsala wine

SPRINKLE VEAL WITH SALT AND PEPPER. Heat butter in a saute pan and brown
veal, a few pieces at a time, 23 minutes on each side. Remove veal from
pan and keep warm. Add stock and Marsala to the pan and boil 12 minutes,
stirring to incorporate all browned bits. Pour sauce over veal and serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini