Bolognese Veal Braised In Milk

• 4 lb. boned veal roast
• 2 Tbsp. butter
• 2 Tbsp. corn oil
• 1 Tbsp. salt
• 1/2 tsp. fresh pepper
• 4 to 5 c. milk
• 6 Tbsp. warm water

1. Rub veal with oil and butter and place in roasting pan along with a few sprigs of rosemary and sage leaves.
2. Put pan in preheated 400u0b0 oven for 30 minutes.
3. Turn frequently and baste from time to time with the meat juices.
4. Remove veal from pan and place in covered casserole.
5. Add enough milk to immerse 2/3 of veal.
6. Cover casserole, leaving top ajar.
7. Cook slowly approximately 2 hours or until meat is done.
8. Turn and baste meat occasionally, adding any remaining milk.
9. When meat is cooked, remove to a platter and keep warm.
10. Milk in casserole should have coagulated into small nut brown clusters.
11. If not, raise heat to high.
12. Cook, uncovered, briskly until milk further reduces and darkens.
13. Skim off fat and discard, being careful not to remove any coagulated milk clusters.
14. Add warm water, turn heat to high, boil away all water while scraping and loosening all cooking residue in casserole.
15. Taste and correct seasonings.
16. Carve into 3/8-inch thick slices.
17. Spoon sauce over meat and serve immediately.

veal roast, butter, corn oil, salt, fresh pepper, milk, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=985706 (may not work)