Veal for Vitello Tonnato

Preparation

1. Cut the garlic into fine slivers, about ⅛ x ⅛ x ½ in. (3 x 3 x 12 mm).
2. Cut the anchovies into slivers of the same size.
3. Trim all exterior silverskin from the veal roast and discard it or save it for stock making.
4. Bard the roast:
   • Insert a sh