Roast Veal With Milk And Ham

Preparation:

Preparation: In a saucepan, heat the butter. Add the flour, stirring quickly, then the ham cut into thin strips. Let everything brown. Place the meat tied with white kitchen string on this sauce and brown it well on all sides over high heat. Adjust the salt. Pour the first glass of milk and let it absorb. Proceed in the same way for the next four glasses without ever covering the cooking vessel. Drained the liquid, the roast is ready. Then untie it, cut it into slices and serve it with its sauce. Accompanying wines: Dolcetto D'Ovada DOC, Chianti Classico DOCG, Biferno "Superiore" DOC.