In: All Recipes recipes6 April 2011
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A while ago I tasted Milk-Roasted Veal and I was impressed by the tenderness of the meat cooked in milk, by its delicate savor, by the gravy sauce… So, last night I volunteered to make it for supper: my parents were a bit skeptical, but I finally persuaded them and I got started. After 1 hour cooking, the roast veal wasn’t ready yet, and my mom seriously started to think about an alternative supper, believing she wold never like my Milk-Roasted Veal… What a suspicious lady! I went on with my roast veal, I sliced it, I blended the gravy sauce, and finally I served it. Love at first bite ( 😉 😛 ) Everybody was impressed and delighted! I received plenty of praises! One should always trust Misya 😉 I must add: I actually appreciated it a lot myself, a lot more than the one I had tasted in the past, maybe because I used green peppercorns which with its pungent savor perfectly softened the milk mildness…
Just try it, and tell me!

Ingredients for 4 servings:
levonorgestrel price 1 kg of veal round Indocin online
600 ml of milk
1 clove of garlic
1 tsp of green peppercorns
pastry flour
where to buy Indocin extra-virgin olive oil

Preparation Time: 10 min.
Cooking Time: 1 hour and 30 min.
Total Time: 1 hour and 40 min.

How to make Milk-Roasted Veal

Tie the veal firmly with kitchen twine, and flour it.

In a casserole, fry the garlic with some oil, then add the meat and fry it evenly on each side on a high heat.

Take the garlic off and add milk, peppercorns and salt.

Cover with a lid and keep cooking.

Cook for 1 hour covered, then 30 more minutes without the lid. To check if the roast is ready, try it with a knife: if the liquid coming out is pink, it’s still raw; if it’s clear, the roast is done.

Once the meat is ready, take it off the casserole and let it rest. Add to the gravy a spoonful of flour, stir evenly, and let thicken for a few minutes.

Thinly slice the roasted veal.

Put the slices on a platter.

Blend the gravy sauce and pour it on the veal slices.

Serve your Milk-Roasted Veal and enjoy!

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