Vitello Tonnato

4-lb boned leg of veal, rolled and tied
1 large carrot, pared and cut up
1 celery stalk, cut up
1 large parsley sprig
1 medium onion, peeled and studded with 2 whole cloves
1 large garlic, split
1 teaspoon salt
Tuna Sauce (below)

1. Day before serving: In 8-quart kettle, combine all ingredients (except Tuna Sauce) with 3 1/2 quarts water. Bring to boiling: reduce heat; simmer veal, covered, 2 hours, or until tender. Remove veal from stock. (If desired, run meat under broiler to brown.) Cool; refrigerate overnight.

2. Next day: Strain stock; reserve 1 1/2 cups for Tuna Sauce.

3. To serve: Slice veal thin. Arrange slices in row in center of shallow dish. Pour Tuna Sauce around veal. If desired, garnish with anchovy fillets and capers, as pictured. Serves 12.

Tuna Sauce For Vitello Tonnato

2 cans (7-oz size) tuna, drained
2 cans (2-oz size) anchovy fillets, undrained
2 cups sliced celery
1/2 teaspoon dried rosemary leaves
1/2 cup sliced carrot
1/4 teaspoon salt
1/4 teaspoon pepper
Dash cayenne
2 tablespoons capers, drained
Reserved veal stock

1. In medium saucepan, combine tuna with anchovies, remainder of ingredients, and 1 1/2 cups veal stock.

2. Bring to boiling; reduce heat; simmer, covered, 1/2 hour. Remove from heat; cool. Turn into blender container, half at a time. Blend, covered, a few seconds, until blended, not smooth. Refrigerate.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

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