Veal Scallopini(Serves 6)

• 1 1/2 lb. veal cutlet, sliced 1/2-inch thick
• 1/4 c. flour
• 1 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/4 c. Planters peanut oil
• 1 whole garlic clove
• 3/4 c. white wine (Sauterne preferred)
• 3/4 c. water
• 3 tsp. lemon juice
• 1/4 tsp. marjoram
• 1/4 bay leaf
• 3 whole cloves
• boiled rice
• parsley
• 1/2 c. Burgundy or Claret wine
• 1 tsp. Worcestershire sauce
• 1 clove garlic
• 1/2 c. salad oil
• 2 Tbsp. catsup
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. monosodium glutamate
• 1 Tbsp. vinegar
• 1/2 tsp. marjoram
• 1/2 tsp. rosemary
• 1 lb. sirloin steak
• 12 large fresh mushrooms

1. Mix wine with Worcestershire sauce, peeled garlic clove, salad oil, catsup and seasoning.
2. Cut meat into 2-inch squares.
3. Wash mushrooms thoroughly.
4. Marinate steak squares and mushrooms in wine mixture for 2 hour.
5. Alternate meat squares and mushrooms on skewers.
6. Broil, turning on all sides, basting frequently with remaining marinade.
7. Serves 4.

veal cutlet, flour, salt, pepper, planters peanut oil, garlic, white wine, water, lemon juice, marjoram, bay leaf, cloves, rice, parsley, claret wine, worcestershire sauce, clove garlic, salad oil, catsup, sugar, salt, monosodium glutamate, vinegar, marjoram, rosemary, sirloin steak, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=563435 (may not work)