Cold Veal With Tuna Sauce
|Boneless veal||3 Pound, rolled and tied|
|Bay leaves||2 Small|
|Canned tuna||15 1⁄2 Ounce (2 Cans, Each 7.75 Ounce)|
|Anchovy fillets||1 Can (10 oz)|
|Olive salad/Salad oil||1 Cup (16 tbs)|
|Lemon juice||3 Tablespoon|
|Chopped capers||1 Tablespoon|
Stick the cloves into the onion and put in a large saucepan with the veal roll, bay leaves, carrots (whole or cut in chunks), celery, parsley, salt and pepper.
Add water just to cover and cook slowly until the veal is tender, about 2 hours.
Drain and cool.
Force the tuna fish and anchovies through a coarse sieve or puree them in a blender.
Gradually beat in the oil and lemon juice until the sauce is creamy and smooth.
Stir in the capers.
When the veal is cool, slice it very thin and pile up the slices in a large glass or crockery bowl.
Pour the sauce over the meat, cover, and chill at least 12 hours in the refrigerator.
Unmold on a serving platter.