Veal in Cream Sauce

Serves 8

2 lbs. veal round
7 tbs. butter
4 cups milk
2 heaping tbs. flour
salt and pepper to taste


Preparation

1. Lightly coat the meat with flour and brown it in a large saucepan with butter.
2. Heat the milk to boiling and pour it over the meat, season with salt and pepper. Cover and cook over a very low flame for 2 hours.
3. To check if the veal is cooked, prick the meat with a toothpick, no liquid should come out.
4. Remove from pan.
5. Slice thinly.
6. Strain the sauce, arrange the meat on a plate and drench it with the cream sauce.