Veal Veronique

Ingredients

1 pound boneless veal round steak, cut 1/3 inch thick
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil
1/2 cup dry white wine
1/4 teaspoon grated lemon peel
1/4 teaspoon rosemary
8 ounces seedless green grapes

Preparation

Cut veal into serving-size pieces. Combine flour, salt and pepper; gently pound into the veal. Heat oil in a skillet; brown meat on both sides. Add wine to skillet; sprinkle meat with grated lemon peel and rosemary. Cover and simmer slowly about 15 minutes. Separate grapes into small clusters and add to skillet; cook 5 minutes longer.

Yield: 4 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.