Italian Vitello Tonnato

This excellent Italian cold dish, superb for summer entertaining, is made traditionally with tender milk-fed veal, vitello, and a rich tuna sauce.

1 boneless veal roast, 3 to 3 and a half pounds, tied securely.

4 flat anchovy fillets, chopped.

1 medium onion stuck with 4 whole cloves.

2 celery stalks, chopped.

With the point of a sharp knife make several slits in the veal. Insert the pieces of anchovy into the slits. Place the roast in a kettle. Add the onion with the cloves, and the celery, carrots, bay leaves, parsley, peppercorns, and salt (only a little because of the anchovies). Pour in enough water to cover the ingredients. Bring the water to a boil. Reduce the heat and cook slowly, covered, for about 1 and a half hours, or until the meat is tender. Carefully take out the meat and cool. Discard the cooking liquid. Meanwhile, prepare the tuna sauce (recipe below).

When the meat is cool cut into thin slices and arrange them attractively on a platter. Spoon the tuna sauce over them and refrigerate for 2 0r 3 hours or until ready to serve. Serve garnished with drained capers, chopped fresh parsley, and lemon slices, if desired.

TUNA SAUCE

2 cans (about 7 ounces each) of tuna fish, drained.

6 flat anchovy fillets, diced.

1 cup olive oil.

Juice of 2 medium lemons.

2 tablespoons drained capers.

2 tablespoons chopped fresh parsley.

Freshly ground pepper to taste.

Combine all the ingredients and mix well, preferably in an electric blender, to make a smooth but fairly liquid sauce.