2 lb. boneless veal (rolled and tied), best cut
4 or 5 c. milk
Salt and pepper to taste

Put veal in buttered pan (approximately same size as roll of veal or a little larger.

Saute veal on high heat turning meat on all sides. Add salt and pepper. Pour 1 cup of milk on the veal and turn heat lower. When veal absorbs the milk add another cup of milk until all the milk is used.

This leaves a creamy sauce. When meat is tender remove from heat. Remove string from veal. Slice veal and pour sauce over the veal. Serve with favorite vegetables, rice or potatoes. Serves 6.