Sliced Veal With Tuna Sauce

Ingredients

• 2 lbs boneless veal
• 2 anchovies
• 1/4 onion
• 1 bay leaf
• celery stalk
• 1 carrot
• parsley sprigs
• 1/4 lb canned tuna in olive oil
• 1 lemon
• capers, soaked in vinegar
• salt
• olive oil

Method

1. 1 Remove fat and tendons from veal. Slice 2 anchovies lengthwise into 8 pieces and lard the meat with them. Tie the meat securely.
2. 2 Boil water with salt, onion larded with cloves, bay leaf, celery, carrot, and parsley. Add veal and simmer for 1.5 hours until cooked. Remove, untie, and dry.
3. 3 Grind tuna and 2 anchovies, rubbing through a sieve. Gradually whisk in olive oil and lemon juice until liquid. Stir in soaked capers.
4. 4 Place veal in sauce to cover and refrigerate for 2-3 days. Slice thinly and serve cold with the sauce.