Roast Veal With Milk

Preparation:

Preparation: Lightly flour the meat, brown it in a little oil and butter; when it has browned add pepper and salt. Cover it three quarters with the heated milk and cook over moderate heat for about an hour and a half. Remove the meat, slice it. Reduce the cooking sauce, pour it over the roast and serve immediately. Accompanying wines: Valcalepio Rosso DOC, Cerveteri Rosso DOC, Donnici DOC.