Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        boneless veal roast
   1      teaspoon      chopped parsley
   2      teaspoons     chopped scallions
   2      teaspoons     chopped onion
     1/2  teaspoon      thyme
   1                    bay leaf -- crushed
   4                    mushrooms -- chopped (not
                        -- peeled)
   3      tablespoons   salad oil
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   1      pinch         grated nutmeg
   1      tablespoon    vinegar
   1      tablespoon    butter
   1      tablespoon    flour

Preparation:

In deep bowl, combine parsley, scallion, onion, thyme, bay leaf, mushrooms, oil, salt, pepper, and nutmeg. Add veal. Let stand for 3 hours, turning occasionally. Place veal on aluminum foil. Pour herb mixture over meat and wrap foil carefully. Cook in oven at 350F for 1 1/2 hours, or until meat is tender. Unwrap. Scrape off herbs and reserve for further use. Cut meat into thin slices. Place slices on heated serving dish and keep warm. In small saucepan, combine herbs, juice from roast, and vinegar. Work butter and flour to a smooth paste and add to the pan. Cook for 5 minutes. Serve sauce in sauce boat. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin