Cold Sliced Veal with a Tuna Vinaigrette
| Yield: | 6 Servings |
| Categories: |
| 3 | qt | Cold water; (3 to 4) |
| 2 | Carrots; chopped | |
| 1 | lg | Onion; chopped |
| 2 | Celery stalks; chopped | |
| 3 | Bay leaves | |
| 1 | tb | Dry thyme |
| 1 | tb | Rosemary |
| Parsley sprigs | ||
| 1 | ts | Salt |
| 1 | ts | Ground pepper |
| 3 | lb | Veal roast; preferably shoulder, breast, or top round, uniformly tied |
| 1/2 | c | Mayonnaise |
| 3 | tb | Dijon mustard |
| 1/3 | Lemon juice | |
| 2 | oz | Anchovy fillets (1 jar) |
| 4 | tb | Drained capers |
| 1 | Jar imported; olive oil packed tuna (7 oz) | |
| 6 | Stems fresh parsley | |
| 1 | ts | Salt |
| 1 | ts | Pepper |
| 2/3 | c | Extra virgin olive oil |
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