Vitello Tonnato 3

Ingredients
1.5 (3 lb) piece of Veal Fillets or Leg
120 grams (4 oz) Anchovies chopped
1 large Carrot chopped
1 large Onion chopped
3 stalks Celery chopped
Bouquet Garni (Parsley Stalks Thyme Bay Leaf)
2 cups White Wine

Method

Trim the veal well, make incisions all over and into these press the chopped anchovies. Place the meat in a stock pot with the carrots, onion, celery and bouquet garni. Bring to the boil and let simmer gently for an hour or until tender. Leave to cool in the stock

For Vitello Tonnato Sauce