Place the meat in a bake-pan, with cold water about a quarter of an inch
deep; spread salt, pepper, and a little butter on the meat, cover it
with a piece of buttered paper; baste often over the paper, lest it
should burn; keep the bottom of the pan covered with juice; if the water
and juice are absorbed, add a little cold water and continue basting;
turn over two or three times, but keep the paper on the top; if it is
burnt, put on another piece. The paper keeps the top of the meat moist,
and prevents it from burning or drying.
When done, it is served like roasted beef.