3 1/2 lb. boneless rolled leg of veal
1 lg. onion, thinly sliced
1 lg. carrot, sliced
2 branches celery, sliced
1 (7 oz.) can tuna in oil, drain oil
1 (2 oz.) can anchovy filets, drain oil
2 c. mayonnaise (homemade is better)
Juice of 1 lemon
1 bay leaf
Parsley
3-4 fresh basil leaves
2 tbsp. capers
1 can Campbell's chicken broth
Salt and pepper to season

Place meat in a large pot on stove. Lightly salt and pepper, add vegetables and herbs and cover with Campbell's chicken broth to which you have added equal amounts of water. Gradually bring to a boil and simmer for 2 hours, covered. Keep an eye on it so that broth does not evaporate too much. When meat is tender, drain, place on a platter to cool at room temperature. While the meat is cooling put the tuna, anchovy filets, capers, drained vegetables and herbs in a blender with a few tablespoons broth from the pot that cooked the meat. Then by hand, mix in lemon juice and mayonnaise. If sauce is too thick, add some broth. Sauce should be creamy in texture.

Slice meat as thinly as possible, the thinner the better. cover with sauce. Serve chilled. Decorate with capers and French pickles (cornichons).