Italian Cuisine

Veal roast with milk (Roast meat cooked with milk)

Category	Second course (Secondo piatto)
Type	Meat
Difficult	Easy
Time (minutes)	180
Ingredients	1,2 kg veal roast meat 1 L milk 2 sage branches 40 g butter salt and pepper to taste
Description	Mix soft butter with salt and pepper and spread on the meat. Brown the meat all around in a casserole. Add the milk, one sage branch, put the cassarole (don't cover it!) in a hot (180°C) oven and bake for one hour and 15 minutes, until the meat is well-cooked; remember to turn the meat just once. Take off the film of milk that's on the surface, put the roast in a hot place and make the sauce dense on hot flame. Filter the sauce and sarve it with the roast slices and sage leaves.
Additional Note	An easy receipe for a very tender meat plate.