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1
For the veal place the meat, carrots, onions, celery, parsley, bay leaf and peppercorns in a fairly snug pot and add water to cover.
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2
Cover and simmer for one hour. Check from time to time to prevent the meat from sticking to the bottom.
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3
Let cool in the cooking liquid for one hour.
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4
Cover the veal with a plate and 2 lb weight and cool completely in the cooking liquid. (The purpose of weighing down the meat is to insure compact slices when cut. I usually omit this step because I don't have a kitchen weight.).
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5
Store in refrigerator until assembly. If you feel creative, you could make something good with the broth; otherwise, it is discarded.
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6
For the tuna sauce whip the mayonnaise, tuna, anchovy fillets, onion, and lemon juice at high speed in the processor fitted with a steel blade.
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7
With the motor running add the milk in a thin stream until the desired consistency is reached. It should be thick but pourable.
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8
For the assembly remove and discard any remaining bits of rubbery membrane on the veal and slice it thinly, no more than 1/4 inch thick. If some of the slices crumble, don't despair. It will still be good.
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9
Smear 1/4 cup of the sauce in the bottom of a rimmed platter (I prefer glass).
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10
Place the veal slices in slightly overlapping circles in the platter, and cover generously and completely with the sauce.
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11
If you have more veal you can add another layer; just be sure that all is covered by the sauce.
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12
(If you have more sauce than you need (it is tasty), you can combine it with cubed cooked cold chicken, turkey, or fish, or pour it over cold hard-boiled eggs.).
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13
The dish should cool in the refrigerator for several hours or up to 2-3 days, covered with plastic wrap.
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14
Before serving sprinkle on the capers, optional parsley, and garnish with the lemon slices, if desired.
