|Veal leg||5 Pound, boned (1 Leg)|
|Onions||4 , thinly sliced|
|Lemon||1⁄2 , sliced|
|White vinegar||4 Cup (64 tbs)|
|Fresh tarragon sprig/One-half teaspoon dried tarragon||1|
|Water||2 1⁄2 Quart (Ten Cups)|
|Dry white wine||3 Cup (48 tbs)|
Pound the boned veal with a meat pounder or the bottom of a heavy skillet.
Rub it well with saltpeter and roll it like a jelly roll.
Tie the meat securely with a string.
Line the bottom of a large pan or casserole with the onion and lemon slices.
Tie the bay leaves, parsley, cloves, peppercorns, tarragon, thyme and juniper berries in a cheesecloth bag and add to the casserole.
Add the vinegai: and let the meat marinate three or four days, turning it once a day.
Add the water, wine and salt to taste and simmer slowly three hours.
Let the meat cool in the stock.
Chill the meat and then remove the string.
The meat may be served sliced thin as a cold meat dish with parsley and mustard mayonnaise or in excellent open faced sandwiches on rounds of rye bread.
Top each sandwich with a dollop of the mayonnaise and a rolled fillet of anchovy.