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