Cold Veal with Tuna Fish Sauce (Lombardy)

Meat

Ingredients

Boned leg of veal- 2-2 1/2 pounds

Tunafish canned in Olive oil- 7 oz

Anchovy fillets, finely chopped- 6

Onion, finely chopped- 1 small

Carrots, finely chopped- 2

Dry white wine- 1 cup

Wine vinegar- 1/2 cup

Water- 1/2 cup

Salt and pepper

Sauce:

Olive Oil

Hard-boiled egg yolks-2

Capers, finely chopped- 1 tbsp

Vitello is meat from a young, milk-fed calf not more than a few weeks old. Its flesh is a delicate pink with a fine texture. If somewhat older veal is used, cook it more slowly and for a longer time.

Put the veal, tuna, anchovies, vegetables, wine, vinegar and water into a large, heavy pan. Season lightly, bring once to a boil, lower the heat, cover and simmer very gently for 90 minutes or until meat is tender.

Take the veal from the pan and leave it to cool. Rub the sauce through a fine sieve and then gradually add enough olive oil to make a fairly fluid dressing. Beat in egg yolks, mashed to a paste, and continue beating until the sauce is smooth, then add the capers.

Cut the veal into thin slices, spread each slice with some of the sauce and arrange them in deep serving dish. Cover the veal with the rest of the sauce and leave in a cool place for 24 hours. Garnish with lemon wedges and serve with Italian pickles and a fresh green salad. This dish will keep for several days in a refrigerator.

Serves 6.