GETTING READY

1. Preheat oven to 350°F.

2. In a bowl of cold water soak anchovies.

3. Dry them and cut them into 1 inch sizes.

MAKING

4. In the mixture add 1 tablespoon parsley and garlic.

5. Roll anchovy in this prepared mixture.

6. Make deep incisions in veal using sharp knife. In these cuts place anchovy pieces.

7. In a heavy flame casserole heat oil. Brown meat on all sides.

8. Transfer in a plate when the meat is well browned.

9. In the casserole add celery, carrots and onion. Keep stirring so that the vegetables are cooked in moderated heat for 8 minutes, till they are colored lightly.

10. Add wine and cook for 3 minutes over high heat. Keep stirring continuously. Scrape the brown pieces which cling to the sides and bottom part of the pan.

11. In the casserole return the veal. Add chicken stock.

12. Boil over medium heat keeping it covered. Cook for 60 minutes till the veal is tender. Check tenderness by piercing the veal using a sharp knife.

13. In a carving bowl place the veal. Remove the extra strings.

14. Sprinkle chopped parsley on the roast.

15. Make 1/4 inches from the veal. Arrange them in a warm serving dish in 2 rows and slightly overlap them.

16. In a saucepan strain the sauce. Press the vegetables hard.

17. Skim the fat and boil sauce over high heat. Keep stirring till the juice reduces.

18. Check the seasoning. Season with salt, pepper and lemon juice.

19. With a spoon slowly spoon the stock over the sliced veal.

20. In a small saucepan add tomato sauce and simmer.

21. Add slivered black olives and stir constantly.

SERVING

22. Serve Vitella Alla Sarda in a warm sauceboat along with veal.