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Veal with Anchovies and Tuna - Italian
(Vitello con acciughe e tonnato) Italy
serves 6

2 1/2 lbs. lean veal in 1 piece
4 large salted anchovies or 8 strips flat, canned
1 teaspoon salt
1 small onion
2 medium sized carrots
1 celery stalk with leaves, halved
1 bay leaf
1/8 teaspoon pepper
3 1/2 oz canned tuna in oil
1/4 cup olive oil
juice of 1 lemon
1 tablespoon capers (optional)

Wash anchovies in cold water, remove head, tail and backbones, and
cut into 8 strips. (Or use flat ones canned and go onto next step)
Place 4 anchovy strips on inner side of meat, roll up like jelly
roll, and tie with string. Fill a large kettle with water, add
salt, onion, carrots, celery, bay leaf and pepper. Bring to a boil
and add veal. Simmer covered until meat is tender, about 1 1/2
hours. Skim surface during cooking. Remove cooked meat from broth
and drain. Strain broth. Slice meat thin, and place slices close
together in an earthenware casserole large enough to hold meat and

Cover casserole and set in refrigerator for 2 days. Serve veal with
the following sauce.

Pound together in a mortar the remaining 4 strips of anchovies,
and the tuna fish. Add oil, lemon juice, and capers. Blend well.
Pour over veal.

Note: This dish has a tangy and unusual taste. It will keep almost
a week if refrigerated.


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