Veal With Tuna Sauce (Italian Vitello Tonnato)

To prepare the meat
Leave the meat to marinate for 12 hours in a dish with the white wine. Add the bay leaves, cloves, sage and celery cut into pieces. Place the meat in a saucepan with half of the filtered marinade liquid, cover with water and boil for 40’ without salt. After cleaning them, add half of the anchovies and continue to cook for a further half hour.

To prepare the sauce
Blend or, better still, pass the anchovies, tuna and egg yolks through a sieve. Chop the capers finely and add them to the mixture along with a spoonful of vinegar, a little lemon juice and half a glass of oil. Mix thoroughly together with a small amount of meat broth and let the sauce cool. Cut the veal, arrange it on the serving dish and cover it with the sauce.