Ingredients
- 2 1/4 pound boned veal, cut from the rump.
- 3/4 pound tuna packed in oil
- 3 pound eggs
- 6 pound salted anchovies (the canned variety, sold by delicatessens)
- 6 pound pickled capers
- 1/2 cup (approx.) olive oil
- 2 tablespoon white vinegar
- 3 cup dry white wine
- 3 cup The juice of a lemon
- 3 cup celery
- 3 cup sage
- 2 cup bay leaves
- 3 cup cloves
- 3 cup Salt
- 3 cup perfect capers, some lemon slices, and sprigs of parsley
Preparation
Baking Directions:
Put the meat in a bowl with the bay leaves, cloves, sage and celery, and pour the wine over it.
Cover and marinate in the refrigerator for 24 hours, turning the meat occasionally.
The next day, place the meat in a Dutch oven.
Strain the wine and add it to the meat, then add enough water to cover.
Lightly salt the pot and simmer the meat for an hour.
In the meantime, wash, scale and bone the anchovies.
When the hour is up, add them to the pot and continue boiling for another half hour; the liquid should be reduced by half.
Hard boil the eggs, peel them, and extract the yolks.
Rinse, squeeze dry, and mince the capers.
When the meat is fork-tender, remove it from the pot and strain the broth into a bowl.
Transfer the fish filets to a clean strainer and press them through it, together with the tuna and the yolks, into another bowl.
Stir in the minced capers, the vinegar, the lemon juice and the olive oil, and then dilute the sauce to your taste with some of the reserved broth.
When the veal has cooled, slice it finely and lay the slices out on one or more platters (you want just one layer).
Spread the sauce over the meat, garnish the platters with the lemon slices, capers and parsley.
