Categories: Meats, Italian 
      Yield: 6 servings 
  
      2 lb Veal scaloppine 
    1/2 ts Salt 
    1/8 ts Pepper 
      3 tb Butter 
      3 tb Beef stock 
    1/3 c  Marsala wine 
  
  SPRINKLE VEAL WITH SALT AND PEPPER. Heat butter in a saute pan and brown 
  veal, a few pieces at a time, 2-3 minutes on each side. Remove veal from 
  pan and keep warm. Add stock and Marsala to the pan and boil 1-2 minutes, 
  stirring to incorporate all browned bits. Pour sauce over veal and serve.