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Veal Casserole

3 pounds veal, cut into pieces
flour seasoned with herbs(thyme,oregano,salt,pepper)
1 can beef consomme
1 can mushroom soup
3/4 c. white wine (Sauterne)
1 tablespoon Worcestershire sauce
1 can sliced mushrooms with juice
2 c. thin egg noodles

Dust veal with seasoned flour. Brown well in butter. Add
consomme,mushroom soup,wine,Worcestershire and mushrooms. Simmer
until meat is tender (About two hours). Add 2 c. thin egg noodles
until soft. (about 20 minutes).

Makes: 6 servings

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