---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Roast Veal Brisket With Marsala-Mushroom Sauc
  Categories: Meats, And, Poultry
       Yield: 8 servings
  
       2 tb Vegetable oil
       2    6-7 lb veal -- breast
            Dried thyme
   1 1/2 lb Medium onions -- quartered
       2 tb Flour
   1 1/2 lb Button mushrooms -- thickly
            Sliced
       4 c  Chicken stock
       2 c  Marsala wine
       2 oz Dried porcini mushrooms --
            Rinsed and drained
       8 lg Garlic cloves
     1/4 ts Ground allspice
  
   Preheat oven to 350F. Season veal generously with
   dried thyme, salt and pepper. Heat oil in heavy large
   skillet over high heat. Add onions and saute until
   brown, about 15 mins. Sprinkle flour over and stir 3
   mins. Transfer mixture to large roasting pan,
   spreading onions in center and bones around edge. Add
   1 brisket to same skillet and cook until brown, about
   5 mins. per side. Transfer brisket to roasting pan and
   place atop onions. Repeat with second brisket.
   
   Add button mushrooms, stock, Marsala, dried mushrooms,
   garlic and allspice to same skillet. Bring mixture to
   boil, scraping up browned bits. Pour contents of
   skillet over briskets. Cover tightly with heavy-duty
   foil. Roast until briskets are very tender, about 2
   hours. Uncover; let cool at least 30 mins.
   
   Transfer briskets to platter. Spoon onions into
   strainer set over large saucepan. Press onions hard to
   release juices. Discard onions in strainer. Set
   mushrooms aside. Strain pan juices in roasting pan
   into same large saucepan. Spoon fat from top of pan
   juices and discard. Boil until pan juices coat spoon
   lightly, about 20 mins. Return reserved mushrooms to
   sauce. Season to taste with salt and pepper.
   
   Cut briskets diagonally across grain into thin slices;
   trim fat, if desired. Overlap slices in large
   casserole. Spoon mushroom sauce over. (Can be prepared
   3 days ahead. Cover with foil and refrigerate. Rewarm
   covered in 350F oven before continuing, about 45
   mins.) Garnish with fresh thyme, if desired, and serve.
   
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   From schiele@in.net Wed Aug 14 11:20:22 1996 This is a
   dandy variation on veal marsala:
   
   Recipe By     : Bon Appetit
   
   From: Debbie Barry - Innermail   Emc.Ve
  
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