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Classic
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page 69
in all eight pieces. Tie the piece of meat not very tight and boil it for an
hour and a half in enough water to cover it completely. Previously put into the
water one quarter of an onion larded with clover, one leaf of laurel, celery,
carrot and parsley. Salt the water generously and don't put the veal in until it
is boiling. When the veal is cooked, untie, dry it and keep it for two or three
days in the following sauce in quantity sufficient to cover it.
Grind 1/4 pound tunny fish preserved in olive oil and two anchovies, crush them
well with the blade of a knife and rub through a sieve adding good olive oil in
abundance little by little, and squeeze in one whole lemon, so that the sauce
should remain liquid. Finally mix in some capers soaked in vinegar.
Serve the veal cold, in thin slices, with the sauce.
The stock of the veal can be rubbed through a sieve and used for risotto.
91
STUFFED ITALIAN SQUASH
(Zucchini ripieni)
For a description of the Zucchini see No. 32.
To make the stuffed zucchini first cut them lengthwise in two halves and remove
the interior pulp, leaving space enough for the filling.
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