Moira Hodgson's Vitello Tonnato

• 1 3-pound boneless veal roast, tied with string
• 3 cloves garlic, cut in thin slivers
• Coarse salt and freshly ground pepper to taste
• 3 carrots, sliced
• 1 onion, sliced
• 1 cup dry white wine
• 3 sprigs thyme
• 3 sprigs oregano
• 1 6-ounce can tuna fish, packed in water, drained
• 6 anchovies, with the oil from the can
• 1 1/2 to 2 cups good extra virgin olive oil
• 3 lemons
• 4 tablespoons capers, preferably packed in salt
• 3 tablespoons tarragon leaves

1. Preheat oven to 375 degrees.
2. Make tiny incisions in the side of the veal and insert cloves of garlic inside.
3. Season the veal with salt and pepper.
4. Place the veal in a casserole with the carrots, onion, white wine, thyme and oregano.
5. Cover and cook for two hours, turning frequently.
6. Remove the lid and cook for another 30 minutes, turning from time to time so that the outside browns slightly.
7. Test to make sure that the veal is cooked.
8. Allow it to cool in its juices.
9. Place the tuna and the anchovies in the bowl of a food processor.
10. Process until smooth.
11. Gradually add the olive oil with the motor on until you have a thick sauce.
12. Add the juice of two lemons to thin it out and process until smooth.
13. (If it is too thin, you can add more oil.)
14. Season to taste with salt and pepper.
15. The sauce should have the consistency of a thin mayonnaise.
16. Cut the veal in thin slices.
17. Arrange them in one layer (or slightly overlapping) on a large serving platter and pour the sauce over.
18. (You will probably need two dishes.)
19. Cover with clear plastic wrap and let marinate overnight in the refrigerator.
20. If using salt capers, soak them in cold water for 20 minutes, and rinse them very well until you have removed as much of the salt as possible.
21. If using capers packed in vinegar, drain and rinse them.
22. Sprinkle the capers over the veal.
23. Slice the remaining lemon and cut the slices in half.
24. Arrange them attractively around the edges of the serving dish.
25. Sprinkle the dish with tarragon leaves and serve.

veal roast, garlic, salt, carrots, onion, white wine, thyme, oregano, tuna fish, anchovies, olive oil, lemons, capers, tarragon

Taken from cooking.nytimes.com/recipes/3350 (may not work)