This is a recipe from a recipe book published by Ford Motor Company in 1954. All the recipes in the book were taken from famous eating places during that time. This recipe is from a place called the Swiss Village Restaurant and was located in Las Vegas.
Cut 1/4 inch thick veal into 1 inch cubes and saute with chopped onion and butter in a skillet until light golden brown. Add fresh mushrooms and white wine. Simmer 3 to 4 minutes. Add gravy and simmer 5 minutes longer. Season.
Serve with hot, buttered egg noodles, sprinkled lightly with nutmeg.