GETTING READY

1) Preheat the oven for roasting.

2) Dab the veal completely dry using an absorbent paper.

MAKING

3) In a large frying pan, heat oil over a medium heat. Add in the veal and brown them over well.

4) Transfer the veal onto a roasting pan. Add in the celery, onion, tuna and anchovies over the meat. Pour in the chicken consomme.

5) Sprinkle the mixture with salt and pepper. Place an aluminium foil over the pan and place in the oven.

6) Roast the veal and vegetables till the meat thermometer reads 170F. This should take about 25 minutes for each pound of meat.

7) Transfer the veal into a deep, warm serving dish.

8) Strain the vegetable mixture to get a clear sauce. Add in the capers into the sauce.

SERVING

9) To serve, pour the sauce over the veal. Allow the sauce to cool down to a clear jelly. Cover the dish and let chill for about 24 hours before serving.

10) Carve individual slices of the meat.