3 1/2 lbs. boneless rolled leg of veal
1 lg. onion, sliced thin
2 stalks celery, sliced thin
3 sprigs parsley
1 sage leaf or 1/2 tsp. dried
3 peppercorns
1 tsp. salt
2 (7 oz.) cans tuna
2 cloves garlic, minced
2 sm. cans anchovies fillets
1 lemon, juiced, about 2 oz.
2-3 lemons, sliced thin

Brown the veal slowly on all sides in a Dutch oven or deep pot with a tight-fitting cover. Add the next 6 ingredients in order. Cover the pot, turn to high for 2 minutes. Reduce heat, simmer until meat is tender, about 2 hours. Remove meat to a large bowl, puree broth over the bowl. Place bowl in refrigerator overnight. Just before serving, slice veal thin and arrange on a deep platter.

Remove the fat from the marinade and add the tuna, garlic, anchovies, and lemon juice. Mix well, and pour this sauce evenly over the veal slices. Garnish with thin lemon slices. This is a summer specialty. Wonderful for backyard luncheons.

Yield: 6 to 8 servings.