|Veal loin||3 Pound|
|Carrot||1 , sliced|
|Green olives||1⁄4 Cup (4 tbs) (For Garnish)|
|Tuna fish in oil||200 Gram (1 Large Tin)|
|Onion||1 , sliced|
|Cooked veal juice||2 Teaspoon|
|Lemon||1⁄2 , juiced|
Butter the loin of veal, place on tin foil, dust it with salt, add scrubbed and sliced carrot, 1 sliced onion, 1 bay leaf, 6 peppercorns.
Wrap it in tin-foil and seal the ends.
Cook for 2 hours in a heavy fireproof casserole in a hot oven 420°F, Reg 7; then test it.
If juice runs a clear yellow with no trace of rosy colour it is done, otherwise continue cooking up to 20 more minutes.
Reserve and strain the juice after cooking.
Wrap again in the tin-foil and store in refrigerator until next day.
Then cut the veal into slices, coat one side with the tuna fish sauce, re-assemble and cover with remainder of the sauce.
Garnish with green olives.