Vitello Tonnato

• 2½ lb (1 kg) boned and rolled loin of veal
• 1 onion

Place the meat, along with the meat bones, in a saucepan. The butcher should give you the bones after having prepared the pieces of meat for you. Peel and slice the onion, and scrape and slice the carrot. Add to the pan along with the salt, thinly pared lemon rind and the lemon juice. Add the wine and sufficient cold water to cover the meat. Bring up to the boil, then lower the heat. Cover with