Veal roti with zingara sauce

13-pound round of veal

1 onion, diced

1/2 stalk celery,diced

6 medium tomatoes, coarsely chopped

2 carrots, sliced

1 teaspoon thyme

1 bay leaf

1 clove garlic

2 slices ham

1 cup mushrooms

1/2 cup trufles

1/2 cup calves' tongue, cooked

1/3 cup madeira

1 tablespoon tomato sauce

Place veal in roasting pan with onion, celery, tomatoes, carrots, thyme, bay leaf and garlic. Roast in 350-degree oven for 1 hour. Then add 1 and 1/2 quarts water and continue cooking 30 minutes or until meat is tender. Remove meat and place in low oven to keep warm.

Increase heat in roasting pan to medium-high and reduce the liquid by 1/2. Pass the liquid through flat strainer and reserve for the sauce.

Cut the ham, mushrooms, truffles and tongue into julienne slices. Add to a saute pan and saute at medium heat until mushrooms are tender. Add the wine and scrape up any bits on the bottom of the pan. Add the tomato paste. Let cook until themixtue is reduced by 1/2. Add veal liquid and bringto a boil.Slice veal thinly. Arrange on serving platter and pour sauce over top, saving some for a gravy boat.

Makes 8 servings.