{\rtf1\ansi\deff0\deftab720{\fonttbl{\f0\fnil MS Sans Serif;}{\f1\fnil\fcharset2 Symbol;}{\f2\fswiss\fprq2 System;}{\f3\fswiss\fprq2 MS Sans Serif;}{\f4\fmodern\fprq2 MS Sans Serif;}} {\colortbl\red0\green0\blue0;} \deflang2057\pard\plain\f3\fs24\cf0\b Vitello tonnata \par \plain\f4\fs17\cf0 \par \plain\f3\fs17\cf0\i 1kg piece boned and rolled veal \par 1 carrot, halved \par 1 onion, halved \par 1 celery stick, sliced \par 1 bay leaf \par 4 peppercorns \par salt \par 300ml Maionese Tonnata (see Maionese Tonnata note) \par Garnish: \par strips of anchovy fillets \par drained capers \par few black olives \par thin lemon slices \par \plain\f4\fs17\cf0 \par Put the meat into a saucepan just large enough to hold it. Add the carrot, onion, bay leaf, celery, peppercorns and 1 teaspoon salt. Add just enough water tio cover and bring slowly to the boil. Skim the surface, cover and simmer for 1.5 to 2 hours, until tender. Leave in the stock until cold. Drain the meat and carve into neat slices. Lightly cover the base of a serving dish with half of the Maionese Tonnata and arrange the meat on top. Spoon over the remaining dressing to cover the meat completely. Cover the dish loosely with foil and leave in the fridge overnight. Garnish with anchovies, capers, olives and lemon slices. Serve as an antipasto or main course. \par }