|Boneless veal leg||1 1⁄2 Pound, rolled (675 Gram)|
|Carrot||1 , peeled and sliced|
|Onion||1 , peeled and sliced|
|Celery stick||2 , scrubbed and chopped|
|Stock/Water||1 1⁄2 Cup (24 tbs)|
|Canned tuna fish||2 1⁄2 Ounce (1 Can)|
|Anchovy fillets||1 Can (10 oz), drained|
|Olive oil||1⁄4 Pint (150 Milliliter)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Ground black pepper||To Taste|
|Capers||2 Tablespoon (To Garnish:)|
|Lemon slices||5 (To Garnish:)|
|Parsley sprigs||6 (To Garnish:)|
Place the veal in a saucepan with the bay leaf, peppercorns, vegetables and sufficient stock to cover barely.
Bring to the boil, remove the scum, cover and simmer gently for about 1 hour or until tender.
Drain and cool.
Meanwhile thoroughly mash the tuna fish with 4 anchovy fillets and 1 X 15 ml spoon (1 tablespoon) oil, then add the egg yolks and either press through a sieve or liquidise until very smooth.
Stir in the lemon juice and gradually beat in the remaining oil, a little at a time, until the sauce is smooth and has the consistency of thin cream.
Season to taste.
Slice the veal thinly and arrange in a shallow dish.
Spoon the sauce over to coat completely, cover the dish and chill overnight.
Before serving, garnish with the remaining anchovies, capers, lemon slices and parsley.