Tunned Veal

· 2 Pounds Of Leg Veal Without Bones

· 2 Salted Anchovies

· ¼ Onion

· 2 Cloves

· 1 Bay Leaf

· 1 Carrot

· 1 Stalk Celery

· 2 Sprigs Of Parsley

· 1 Teaspoon Of Salt

· ¼ Pound Of Italian Tuna Fish In Olive Oil

· 2 Anchovies

· 2 Teaspoons Of Lemon Juice

· ½ Teaspoon Capers In Vinegar

· ½ Cup of Olive Oil

Remove fat and tendons from veal. Clean two salted anchovies, removing heads, tails and backbones, split them and cut into eight pieces each. Lard the veal with anchovy pieces, and tie meat to hold it in shape. Place enough water to cover meat in large part, add ¼ onions, into which two cloves have been stuck, bay leaf, carrot, celery, parsley and salt and bring water to a boil. Add meat, cover and cook of a low flame for about 1 ½ hours. When veal is done, remove from pan and dry it. Mix together tune fish, anchovies, lemon juice, capers and add olive oil a little at a time, mixing and blending well until sauce is smooth and fluid and is sufficient in quantity to cover the meat. Let the meat stand in this marinade for two to three days. Serve veal cold, sliced thin and with sauce poured over slices.