Vitello Tonnato from The Times Cookery Book by Katie Stewart
Place the meat, along with the meat bones, in a saucepan. The butcher should give you the bones after having prepared the pieces of meat for you. Peel and slice the onion, and scrape and slice the ...
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Paring knife
Ingredients
- capers
- lemon slices
- ¼ pint (1½ dl) mayonnaise
- freshly milled pepper
- gherkins
- 1 teaspoon salt
- rind and juice of ½ lemon
- 1 onion
- 1 carrot
- 1 tablespoon lemon juice
- 3 anchovy fillets
- ¼ pint (1½ dl) dry white wine
- 1 (3½ oz) (90 g) tin tuna fish
- 2½ lb (1 kg) boned and rolled loin of veal
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