Place the veal in a large, nonreactive bowl with the bay leaves, cloves (if using), sage, and celery. Pour the wine over. Cover and marinate in the refrigerator for 24 hours, turning the meat occasionally.

The next day, transfer the meat to a Dutch oven. Strain the spices and celery out of the wine, then add the wine to theDutch oven, plus enough water to cover the meat.

Add a little salt and simmer the meat for 1 hour. In the meantime, wash, scale, and bone the anchovies.

When the hour is up, add the anchovies to the pot and continue simmering for another 30 minutes; the liquid should bereduced by half.

Place the eggs in a small pot with 1 inch of cold water to cover. Bring the water just to a rolling boil, then cover the pot,remove it from the heat, and let sit for 10 minutes to hard-boil the eggs. Drain the eggs, rinse them under cold water,then let them sit in cold water for a few minutes until cool enough to peel. Separate the yolks from the whites. (The whites will not be used in this recipe; you may discard them or set them asidefor another purpose.)

Rinse, dry, and finely mince the capers. (previously soaked in water for 10 to 15 minutes if saltpacked)

When the meat is fork-tender, remove it from the heat. Strain the broth into a bowl.

Transfer the anchovy fillets to a food processor; add the tuna, hard-boiled yolks, olive oil, vinegar, and lemon juice andprocess until creamy. Dilute the sauce to taste with some of the reserved broth and process again. Stir in the mincedcapers.

When the veal has cooled, slice it thinly and lay the slices out on one or more platters. Spread the sauce over the meatand garnish the platters with the lemon slices, capers, and parsley. Cover with plastic wrap and chill in the refrigeratorbefore serving. Enjoy.