11/3 cups Brown Stock
Salt and pepper Juice 1 lemon 2/3 cup claret wine 2 sprigs parsley
Pound veal until one-fourth inch thick and cut in pieces for serving. Sprinkle with salt and pepper, put in bakingpan, pour over wine, and let stand thirty minutes. Drain, dip in flour, arrange in two buttered pans, and pour over remaining ingredients and wine which was drained from meat. Cover, and cook slowly until meat is tender. Remove to serving dish and pour over sauce remaining in pan.