3 to 3 ½ pounds veal round (from the leg), one piece
2 carrots, peeled or scraped, cut into 3” pieces
3 celery stalks, ends trimmed, cut into 3 “ pieces
1 large white onion, peeled and quartered
4 sprigs parsley
3 sprigs thyme
1 large bay leaf
10 peppercorns (bruised or cracked)
1 teaspoon salt
Ingredients for garnishing the platter:
2 small thin skinned lemons
3 small round tomatoes
2 Tablespoons drained capers
3 to 6 small gherkins (cornichon)
1 recipe for Tonnato sauce
1 recipe for Rice Salad
Make a bouquet garni, by placing all herbs in a pre-made cheesecloth bag or place in a square of cheesecloth, gather all sides together and tie securely into a pouch at the top with kitchen string.
Combine all ingredients in a large pot of water (enough to cover the roast completely). Bring to a boil. Skim any scum. Reduce heat, cover and simmer for 45 more minutes. Turn off heat and let meat sit in warm liquid for 10 more minutes.
Remove the meat from the liquid to a cutting board and let rest for 10 minutes before slicing.
While this is cooking, prepare the Tonnato sauce.
Slice the veal into thin ¼” slices. Lay them overlapping in a flat oval dish. Cover the slices completely with a thin layer of the sauce. (You should not be able to see the veal underneath). Serve the extra sauce in a gravy boat or bowl with spoon on the side.
To decorate the dish for a grand occasion, line the outer perimeter of the dish with thinly sliced half moon shaped lemon slices. Decorate the inside border of the dish with a row of neatly lined drained capers. Place the tomato rosettes on top of the veal. One in the center and space the other two in front and in back of the center one. Place a fanned gherkin or (two if very small) at the base of each tomato rosette.