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Vitello Tonnato (Veal with tunny fish sauce)

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Preparation time: 30 minutes plus ovenight to marinate
Cooking time: 1 hour
To serve: 6

You will need
1 1/2 lb. boned leg of veal
1 small carrot and onion, quartered
1 stick, celery
4 peppercorns
1 level teaspoon salt
2 oz. tunny fish in oil
4 anchovy fillets
about 1/4 pint (U.S. 5/8 cup) olive oil
2 egg yolks
pepper
1 tablespoon lemon juice
Garnish: capers, gherkins, radishes

Have the butcher tie the meat in a roll. Put meat into a saucepan, with a veal bone if possible, the vegetables, peppercorns, salt, and water just to cover. Bring to the boil, cover, and simmer until tender, about 1 hour. Remove meat and cool. Meanwhile with a wooden spoon mash tunny fish, anchovy fillets and 1 tablespoon of oil thoroughly together, then stir in the egg yolks and pepper. Press all through a sieve into a small basin; add the lemon juice. Stir in the oil little by little, beating thoroughly after each addition, until the sauce has consistency of thin cream. Slice the meat, arrange in a shallow dish and coat completely with sauce. Cover closely and leave overnight. Garnish and serve cold, alone or with potato and beetroot salad.

© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968

Vitello Tonnato

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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.