JULY "Vitel tonné" 500 g of topside, 50 g of tuna in oil, 3 fillets of anchovy, 1 cup of mayonnaise, 20 g of capers, 1 onion, 1 celery, 1 carrot, ½ lemon. Put the topside in a pot with water, salt, vinegar, onion, carrot, celery and boil it. When it’s cooked, strain meat and let it get cold. In the meantime whip tuna, fillets of anchovy, capers and a spoon of the cooking stock. Add the mixture to mayonnaise, mix well and flavour with the juice of half a lemon. Slice meat, lay slices on a dish and spread with sauce, garnish with capers, put in the fridge for about one hour and serve.