Ingredients

5 Veal Fillets

Method

Trim veal - make slits in fillets (about 10 in each) and insert pieces of anchovy fillets into holes - put meat in large pot with bay leaves, carrots, onions, celery, parsley, cloves, salt (one handful) and peppercorns. Pour on stock and then add water to just cover.

Bring slowly to the boil, then turn down heat, cover and simmer 1 1/2 hours.

Leave in stock to cool.

When cold, drain wll, slice thinly.

Place in dish with thin covering of sauce.

Sauce:

Make up two pints of mayonaise with egg yolks, oil, salt and pepper and lemon juice. Blend tuna, anchovies, 10 tablespoons lemon juice and pepper - fold into mayonaise (thin with veal stock if necessary).

Serve with black olives, capers, lemon wedges and hard boiled eggs.