Vitello Tonnato from The Times Cookery Book by Katie Stewart

Ingredients

• lemon slices
• 1 onion
• 2½ lb (1 kg) boned and rolled loin of veal
• capers
• 1 tablespoon lemon juice
• 1 (3½ oz) (90 g) tin tuna fish
• ¼ pint (1½ dl) dry white wine
• rind and juice of ½ lemon
• gherkins
• 1 carrot
• 1 teaspoon salt
• 3 anchovy fillets
• ¼ pint (1½ dl) mayonnaise
• freshly milled pepper