Veal With Tuna Sauce Recipe
Summary
CourseMain Dish
Ingredients
| 4- pound leg of veal, boned, rolled and tied | ||
| Anchovy fillets, | 1 Can (10oz), drained | |
| Garlic | 3 Clove (5gm), sliced | |
| Dry white wine | 2 Cup (16 tbs) | |
| 3 stalks celery (with leaves), cut up | ||
| 2 medium onions, cut into fourths | ||
| 2 carrots, cut up | ||
| 4 teaspoons instant chicken bouillon | ||
| Peppercorns | 8 | |
| Parsley sprigs | 4 Small | |
| Bay leaves | 2 | |
| Salt | 2 Teaspoon | |
| Dried thyme leaves | 1/2 Teaspoon | |
| Tuna Sauce (right) | ||
| Snipped parsley | ||
Directions
Make 10 to 12 deep cuts in length of meat with small knife.
Cut 3 anchovy fillets into 3/4-inch pieces.
Cover and refrigerate remaining anchovies for Tuna Sauce.
Stuff a piece of anchovy and a slice of garlic into each cut.
Place meat, wine, celery, onions, carrots, bouillon, peppercorns, 4 sprigs parsley, the bay leaves, salt, thyme and enough water to cover in 6-quart Dutch oven.
Heat to boiling; reduce heat.
Cover and simmer until meat is tender, 1 1/2 to 2 hours.
Remove from heat; cool.
Remove meat from broth; strain and reserve 1/4 cup broth for Tuna Sauce.
Prepare Tuna Sauce.
Pat meat dry; cut into thin slices.
Spoon a thin layer of Tuna Sauce into oblong baking dish, 13 1/2 x 9 x 2 inches.
Arrange meat slices in sauce.
Spoon remaining sauce over meat slices.
Cover and refrigerate at least 3 hours.
Arrange meat slices on platter; spoon Tuna Sauce over meat.
Cut 3 anchovy fillets into 3/4-inch pieces.
Cover and refrigerate remaining anchovies for Tuna Sauce.
Stuff a piece of anchovy and a slice of garlic into each cut.
Place meat, wine, celery, onions, carrots, bouillon, peppercorns, 4 sprigs parsley, the bay leaves, salt, thyme and enough water to cover in 6-quart Dutch oven.
Heat to boiling; reduce heat.
Cover and simmer until meat is tender, 1 1/2 to 2 hours.
Remove from heat; cool.
Remove meat from broth; strain and reserve 1/4 cup broth for Tuna Sauce.
Prepare Tuna Sauce.
Pat meat dry; cut into thin slices.
Spoon a thin layer of Tuna Sauce into oblong baking dish, 13 1/2 x 9 x 2 inches.
Arrange meat slices in sauce.
Spoon remaining sauce over meat slices.
Cover and refrigerate at least 3 hours.
Arrange meat slices on platter; spoon Tuna Sauce over meat.
Chef
