Season veal with pepper and drip in flour
Heat oil and 2 T. of butter in large skillet over moderate heat.
Brown veal 3 minutes on each side.
Remove veal and pour off most of the grease.
Add stock and boil for 1-2 minutes, stirring constantly.
Return veal and simmer over low heat 10-15 minutes until
tender, baste occasionally.
Remove veal, add more stock and boil 1-2 minutes, stirring
constantly, add butter.
Pour over veal.