Veal With Tuna Sauce
|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|
|Parsley sprigs||4 Small|
|Dried thyme leaves||1⁄2 Teaspoon|
|Tuna sauce||1⁄2 Cup (8 tbs)|
|Snipped parsley||1 Tablespoon|
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.