Veal With Tunny Recipe

(Vitello tonnato)

Take two pounds of meat without bones, remove the fat and tendons, then

lard it with two anchovies. These must be washed and boned and cut

lengthwise, after opening them, making in all eight pieces. Tie the

piece of meat not very tight and boil it for an hour and a half in

enough water to cover it completely. Previously put into the water one

quarter of an onion larded with clover, one leaf of laurel, celery,

carrot and parsley. Salt the water generously and don't put the veal in

until it is boiling. When the veal is cooked, untie, dry it and keep it

for two or three days in the following sauce in quantity sufficient to

cover it.

Grind 1/4 pound tunny fish preserved in olive oil and two anchovies,

crush them well with the blade of a knife and rub through a sieve adding

good olive oil in abundance little by little, and squeeze in one whole

lemon, so that the sauce should remain liquid. Finally mix in some

capers soaked in vinegar.

Serve the veal cold, in thin slices, with the sauce.

The stock of the veal can be rubbed through a sieve and used for

risotto.