Veal with tuna sauce in the ancient rustic way 1st version: with boiled meat

Today restaurants make a vitel tonné based on mayonnaise, but this was not known, a hundred years ago or more, by our fathers, especially in the countryside.

Here is the oldest and tastiest formula, practiced in the countryside, especially the Langhe and Alba.

The thigh round is put to boil in a court-bouillon of water, white wine, a little vinegar and all the vegetables, fragrant herbs, berries, spices and black pepper: it should not be cooked too much, and then sliced ​​by hand into not very thin slices.

Prepare the sauce by chopping plenty of good tuna with the mezzaluna, some fresh anchovy fillets, 5 or 6 semi-boiled egg yolks, a handful of capers and a handful of parsley, adding a little of the cooking broth. This mixture is peppered and mixed with 1 glass of good olive oil, which makes the mixture semi-liquid and with a little vinegar and lemon juice. The not too thin slices of silverside are covered in the oval serving dish so that they are moistened and become increasingly soft. It can be decorated all around with slices of hard-boiled egg, pieces of porcini mushrooms in oil, Ivrea onions in Dolcebrusco.

The mixture is unstable due to the tuna and hard-boiled egg, which can darken if everything is not well protected by an adherent sheet of tinfoil. It should be prepared a few hours before serving and served so that the meat cannot be seen, covered in the sauce.