Roast Veal Brisket with Marsala-Mushroom Sauce

Yield:	1 Servings
Categories:

2		6-to-7-pound point-end veal breasts; boned, fat trimmed (about 2 1/2 pounds each after boning), bones reserved and cut into pieces
		Dried thyme
1 1/2	lb	Medium onions; quartered
2	tb	All purpose flour
1 1/2	lb	Button mushrooms; thickly sliced
4	c	Chicken stock or canned low-salt broth
2	c	Dry imported Marsala
2	oz	Dried porcini mushrooms; rinsed, drained
8	lg	Garlic cloves
1/4	ts	(generous) ground allspice
		Fresh thyme; (optional)