Roast In Rose

Preparation:

Preparation: Brown the meat in the butter, add the onion, carrot, celery, parsley, sage and minced ham. After a few minutes, spray with plenty of vinegar and let it evaporate. Add the stock cube and cover flush with the milk. Cook over low heat for about 1 hour and a half. At the end of cooking, remove the carrot, celery, onion and parsley and pass them through a sieve. Put them back in the pot. Allow to cool, cut the meat into slices and serve with its sauce.