Roast Veal Cooked in the Milk

"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! !"
 
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photo by giuliamonelli.an photo by giuliamonelli.an
photo by giuliamonelli.an
photo by giuliamonelli.an photo by giuliamonelli.an
Ready In:
1hr 50mins
Ingredients:
6
Serves:
8
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ingredients

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

  • Light the oven to middle temperature.
  • To put the veal and the butter in a casserole with pepper and salt. To brown.
  • 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.
  • To serve with the sauce of cooking.

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RECIPE SUBMITTED BY

I am a ginger dependet, like my lover who introduced me in the wonderfull word of the ginger. I dont like soy sauce, its smell, the exhalation in the mouth, able to massacre exceptionals fragranzes. The cilantro is a particular herb by exceptional fragranze of lemon and rosemary : it inebriate me....So, my lover, who propose me to taste the cilantro, find me in according with him. Walking on the street of the fragranzes and of the flavours we consider the combinations and we taste the harmony. I was born a little chef with the endowment of to appreciation the diversity in the good food. I grow up with onion and garlic, sage and rosemary , juniper and seeds of fennel and much more in innumerables traditionals italians recipes. I am a person open to know new fragranzes, new flavours and whitout to disown my solid experiece into the kichten I join with my lover in this street of the www.food.com!!!!! I'm a person able of " suffer" every exigency of love and to feel happy, so, for my lover , I revolutionize myself and my cooking preferences ! My Daddy say me, always, that the partnership with chefs like me, who works in our ho me, render Him happy, so....
 
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