Veal with Sherry and Mushrooms

1/4 c. flour, sifted
1 c. chicken broth or bouillon
1/4 tsp. nutmeg
1/2 c. sherry
1 tsp. salt
1/4 lb. fresh mushrooms
1 1/2 lbs. boneless veal stew meat
1 T. instant minced onion
1 T. parsley, finely chopped
4 T. butter or margarine
Hot cooked rice

Combine flour, nutmeg, salt. Dredge veal in flour mixture and brown in hot butter. Add broth, wine, mushrooms and onion. Cover and simmer until meat is tender; about 1 hour. Just before serving, sprinkle with parsley. Serve over hot cooked rice.