Roast Veal with Potatoes
Ingredients for 4 people
1.5 Kg of Veal, 3 onions, 500 gr (17 ½ oz) potatoes, 1 leek, 50 gr (2 ½ oz) of celery, 3 cloves of garlic, Parsley, 4 bay leafs, 4 cloves, thyme, 50 cl (0.05qt) skim milk
Making 20 minutes
Use the Large Appolia Stew Pot. Slice the onions, the leek, celery and parsley into slices. Place the meat into the stew pot. Add the vegetables, garlic, thyme, bays leafs and cloves. Pour the skimmed milk. Close the stew pot with the lid, and put into the oven heated to 165°C (330°F) for 1 hour. Clean the potatoes, slice them into thin slices. Cover them with cold water in a casserole (without salt), and leave it until it comes to a boil. Strain and place them in a 37 cm long (14 ½ inch) Oval Baking Dish Appolia, with olive oil, garlic and bay leafs. Add salt. Place it into the oven for 20 min at 180°C (350°F).
