1The day before preparing this dish, soak the rump in wine with the chopped celery and carrot, sage and bay leaf.
2At the time of preparation, pour the meat into a saucepan, together with the marinade and added water. Simmer for a little over an hour; then separate the rump from its stock.
3Prepare a sauce with tuna, hard-boiled egg and anchovies, then add the finely chopped 'Capers in brine' Castellino , half a glass of oil, lemon juice, a tablespoon of vinegar and a little stock.
4Slice the veal and cover it with the prepared sauce. For a more enveloping flavour, leave the veal with the sauce for a few hours in the fridge and let it stand for half an hour at room temperature before serving.
