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Veal With Tuna Sauce

Global.Potpourri's picture
Ingredients
  Veal leg 4 Pound, boned, rolled and tied
  Canned anchovy fillets 2 Ounce, drained (1 Can)
  Garlic 3 Clove (15 gm), sliced
  Dry white wine 2 Cup (32 tbs)
  Celery stalks 3 , cut up (With Leaves)
  Onions 2 Medium, cut into fourths
  Carrots 2 , cut up
  Instant chicken bouillon 4 Teaspoon
  Peppercorns 8
  Parsley sprigs 4 Small
  Bay leaves 2
  Salt 2 Teaspoon
  Dried thyme leaves 1⁄2 Teaspoon
  Tuna sauce 1⁄2 Cup (8 tbs)
  Snipped parsley 1 Tablespoon
Directions

Make 10 to 12 deep cuts in length of meat with small knife.
Cut 3 anchovy fillets into 3/4-inch pieces.
Cover and refrigerate remaining anchovies for Tuna Sauce.
Stuff a piece of anchovy and a slice of garlic into each cut.
Place meat, wine, celery, onions, carrots, bouillon, peppercorns, 4 sprigs parsley, the bay leaves, salt, thyme and enough water to cover in 6-quart Dutch oven.
Heat to boiling; reduce heat.
Cover and simmer until meat is tender, 1 1/2 to 2 hours.
Remove from heat; cool.
Remove meat from broth; strain and reserve 1/4 cup broth for Tuna Sauce.
Prepare Tuna Sauce.
Pat meat dry; cut into thin slices.
Spoon a thin layer of Tuna Sauce into oblong baking dish, 13 1/2 x 9 x 2 inches.
Arrange meat slices in sauce.
Spoon remaining sauce over meat slices.
Cover and refrigerate at least 3 hours.
Arrange meat slices on platter; spoon Tuna Sauce over meat.

Recipe Summary

Course: 
Main Dish

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