Instructions: Put the meat into a saucepan just large enough to hold it.

Add the carrot onion celery bay leaf peppercorns and 1 teaspoon salt.

Add just enough water to cover and bring slowly to the boil.

Skim the surface cover and simmer for 1 1/2 to 2 hours until tender.

Leave in the stock until cold.

Drain the meat and carve into neat slices.

Lightly cover the base of a serving dish with half of the Maionese tonnata and arrange the meat on top.

Spoon over the remaining dressing to cover the meat completely.

Cover the dish loosely with foil and leave in the refrigerator overnight.

Garnish with anchovies capers olives and lemon slices.

Serve as an antipasto or main course.

Serves 4

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