Veal with tuna sauce made the old-fashioned way 2nd version: with braised meat

Place 1 round of veal in a container and cover it with equal parts of strong white vinegar and water; add salt, 1 quartered onion, a few cloves, a few grains of black pepper, a piece of cinnamon and 2 bay leaves. The next day, brown the silverside, pulled from its melting, in a copper saucepan with butter, then lower the heat and melt 10 desalted anchovies, 1 tablespoon of flour and 1 well-dissolved hard-boiled egg yolk in the cooking butter. Then add the water and vinegar marinade with the aromas and bring the silverside to complete cooking. Remove the meat and add a handful of small, well-desalted capers to the now reduced sauce - which you will pass through a sieve at this point. Slice the meat and serve it at room temperature, covered with its sauce. It is optional - and belongs to a more recent use, but it is very good - crumble and "pass" about 70-80 g of good tuna in oil and a second hard-boiled egg yolk in the final sauce.