¼ cup olive oil

2 ½ # lean boneless veal cut in small bite sized pieces

1 medium onion chopped

1 cup white vermouth

1 cup beef broth

1   16 oz can Italian plum tomatoes drained

1 clove garlic minced

Salt and pepper

1 small bay leaf

Pinch of thyme

¼ cup butter

½ # pearl onions peeled

½ # mushrooms

1 T. flour

¼ cup cold water

Heat oil, brown veal. Remove veal and sauté onion.
Return veal to pan.  Add next 7 ngredients and bring to boil.  Cover and
simmer for 45 minutes.  Heat butter in a killet.  Brown onions and
mushrooms.  Add to mean mix and simmer 15 inutes more.  Stir together flour and water until smooth and stir into boiling mixture.  Cool until thick.  Pour sauce over meat and serve.