Vitello Tonnato

• 1 leg of veal (2½-3 pounds when boned and trimmed)
• 6 anchovy fillets

Have your butcher bone and tie a piece of leg of veal (2½ to 3 pounds when boned and trimmed). Cut anchovy fillets into small pieces; pierce holes in surface of meat and insert pieces of anchovy fillet into holes. Top roast with bay leaves. Then place rolled meat in a flame-proof casserole with sliced onion, carrots, celery, parsley, cloves and salt and pepper, to taste.

Pour in dry whi