INGREDIENTS

INSTRUCTIONS

TO SERVE
Completely remove fat from eye of the loin. Tie the meat like a salami.
Drain the oil from the tuna fish and coarsely chop it on a board. Clean the
anchovies if in salt. Put the veal into a small oval casserole, then cut
the onion into small pieces over the meat. Add the wine, tuna, half the
anchovy fillets, the bay leaf, half the oil, half the capers, and salt and
pepper to taste. Bring to a boil over medium heat. When boiling, add the
cold water. Cover the pan and simmer for about 2 hours or until the meat is
cooked and tender. Let the meat cool in its sauce (about 1 hour). Transfer
the meat to a chopping board. Discard the bay leaf. Pour the sauce from the
casserole dish into a blender or food processor and add the remaining
capers, anchovies, and oil. Blend until the sauce is homogeneous. If it is
too thick, thin it with a little lemon juice. Cut the lemons in half, then
cut each half into thin slices. Remove the string from the meat. Cut the
meat (making sure to cut across the grain) into thin slices. arrange the
slices on a serving dish, half overlapping. Place thin slices of lemon
between the slices of meat. Pour the sauce over the meat and arrange the
remaining slices of lemon and capers and the pickles all around the edge of
the serving dish. Wrap the dish in aluminum foil or plastic wrap and
refrigerate until needed. Serve cold. Posted to FOODWINE Digest 08 Apr 97
by "Elizabeth A. Post" <millefiore@FUSE.NET> on Apr 8, 1997

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