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