Title: Roast veal brisket with marsala-mushroom sauc
 Categories: Meats, 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: