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.