Roast Veal

Tie the veal with kitchen twine so that it keeps its shape during frying. Cut the garlic into thick slices and saute in the melted butter in an ovenproof pot (with a lid) for a few minutes. Put the meat in and sear it all around. Drizzle with vinegar and then let the liquid boil away for 4-5 minutes. Season the roast with nutmeg. Add milk, cover the pot and braise in the oven preheated to 180 °C for about 45-55 minutes. Meanwhile, occasionally baste the roast with the stock as it forms. Shortly before the end of the cooking time, season with freshly ground salt and pepper. Remove the kitchen twine and carve the veal roast. Degrease the sauce to taste, strain and season with salt and pepper. Arrange the carved veal roast on warmed plates and serve with the sauce.

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