I generally estimate 200 grams / 7 ounces of meat per person, and
Add more for my hearty eaters, or
For leftovers the next day…
Because this dish is delicious served cold!

Before preparing, the meat must be brought to room temperature,
As must the whole milk.

Preheat the oven to 180ºC / 350ºF.

Cooking this dish begins on the stove and ends in the oven.

In a deep cast-iron, high-sided cocotte,
Melt one tablespoon of butter with a drop of grape seed oil.

When the butter foams,
Sprinkle the bottom of the cocotte with some brown cane sugar.
Sear the veal on all sides until it caramelizes.

With a small brush, clean the skin of an organic lemon.
With a vegetable peeler, cut a large zest from the lemon skin, and
Add to the cocotte.

Add the liter / quart of milk, and
Bring to a slow quivering boil five minutes.

Place the cocotte into the preheated oven
Lower the oven temperature to 150 ºC / 300 ºF.
Baste with the milk as often you can.
Cooking time for this dish will vary between one and one-half to two hours.

Remove the cocotte from the oven.
The veal should be nicely golden and very tender.
Let the meat rest for ten minutes before slicing it on a carving board.

Serve,
Basted with a bit of the milk sauce.