Cold Stuffed Roast Of Veal

• 6 tablespoons olive oil
• 1 tablespoon butter
• 2 medium-size onions, diced
• 4 diced garlic cloves
• 1 pound veal shoulder fillet, cut into 1/4-inch chunks
• 2 cans white tuna, packed in water, drained
• 2-ounce bottle of capers, rinsed and drained
• 2 tablespoons fresh lime juice
• 2 eggs
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons pepper
• 5-pound rolled roast of veal
• 2 diced carrots, peeled
• 2 diced celery ribs
• 5 quarts chicken stock, fresh or canned

1. Preheat the oven to 400 degrees.
2. Heat two tablespoons of olive oil and the butter in a skillet.
3. Add one of the diced onions and the garlic.
4. Cook until translucent.
5. Remove from heat and cool.
6. In a bowl, combine the veal chunks, tuna, capers, lime juice, eggs, salt, pepper, cooked onion and garlic and mix well.
7. Place the roast on a cutting board.
8. Unroll and spread the stuffing evenly over the meat, leaving a one-inch border all around.
9. Carefully roll the roast, tightly wrapping it in a double thickness of cheesecloth, and tie it at one-and-a-half- inch intervals.
10. In a large pot, add four tablespoons of olive oil and the remaining diced onion, carrots and celery, cook for five minutes, add the roast and stock, bring to a boil, cover and place in the oven for one and a half to two hours.
11. Allow to cool to room temperature, then place, tightly covered, in the refrigerator overnight.
12. When ready to serve, slice into quarter-inch slices.

olive oil, butter, onions, garlic, veal shoulder fillet, white tuna, capers, lime juice, eggs, salt, pepper, rolled roast, carrots, celery ribs, chicken stock

Taken from cooking.nytimes.com/recipes/7764 (may not work)