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Roast Veal Cooked in the Milk

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“When I was got up, this morning, wishing the good morning to my Daddy I asked Him how to begin the day and He answered me that " The nobleman purpose nobles designs and engage himself to accomplish nobles things." (Is 32, 8). So, knowed to prepare a roast I chose this one. It's substantial, because the butter is the principal condiment of cooking. According my Daddy, It's no problem for me, because all is good. in this world and I can and I must to eat everything good in this world, little - because like me also the other- and simply. The simplicity is the work of my hands and my work is expression of myself and care of the neighbour. So, today I cook a delicate roastveal. Good appetite! !”
1hr 50mins

Ingredients Nutrition

  • 2 lbs roast veal
  • 4 tablespoons butter
  • 9 tablespoons white onions, minced
  • 2 cups milk
  • 12 teaspoon pepper
  • 12 teaspoon salt


  1. Light the oven to middle temperature.
  2. To put the veal and the butter in a casserole with pepper and salt. To brown.
  3. Add the onions and 1 cup of milk. To evaporate the milk and to add an other cup of milk, lowering the Firenze. To finish the cooking and to slice.
  4. To serve with the sauce of cooking.

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