Taken from the menu at Chez Bruce, London
Serves 4
This dish is typical of Bruce Poole’s unfussy approach. All attention is focused on the quality of the ingredients.
1 kg rump of veal, boned and rolled
1 carrot, peeled
1 onion, roughly chopped
1 celery stick, sliced
1 bay leaf
1 tsp black pepper
1 tsp coriander seeds
1 bunch parsley stalks
300ml tuna mayonnaise (see below)
1 jar anchovies, drained
1 tbsp capers
8 black olives
1 Place the meat in a large pan and cover in cold water. Add the vegetables and seasonings and bring to the boil. Remove any scum that settles on the water and reduce the heat so that the veal simmers gently for 11?2 hours.
2 Remove the pan from the heat and allow the meat to cool in the water.
3 Remove the meat from the stock and slice as thinly as possible. Arrange on a large meat platter.
4 Spoon over the mayonnaise and garnish with the anchovies, capers and olives. Serve immediately.
Tuna mayonnaise
White tuna preserved in olive oil is far superior to the canned alternative found in the supermarket. It is a little more expensive but well worth the price. The mayonnaise can be kept for 24 hours in the fridge once made.
Juice of 1 lemon
1 clove garlic
1 sprig of parsley
200g white tuna, drained
1 tsp capers
2 egg yolks
1 tbsp Dijon mustard
250ml groundnut oil
Place all the ingredients except the oil into the bowl of the food processor. Process until smooth. Gradually add the oil, with the motor running, until all the oil has emulsified. Store in a jar or airtight container.