All the parts of veal that are roasted, that is, the loin, leg, and
shoulder, can be baked. They may be improved in the same way as to roast
them. Put the piece of veal in a bakepan; spread salt, pepper, and
butter on it; cover the bottom of the pan with cold water, about a
quarter of an inch in depth; place a piece of buttered paper on the
meat, and put in a warm oven. If the meat has been improved, the
seasonings are spread over it before placing the buttered paper. Baste
often with the water and juice in the pan and over the paper, which you
need not remove till about ten minutes before taking from the oven, or
in case it should burn; then you must replace it by another. It keeps
the top of the meat moist, and it is more juicy when done.
When properly baked (overdone, as every piece of veal must be), serve
either _au jus_, or with the same garnitures, the same decorations, as
directed for roasted veal.
The gravy in the bakepan is strained, the fat skimmed off, and then it
is turned over the meat and garnitures when dished, the same as the
drippings or gravy of roast meat. In case the water in the bakepan, or
the juice, or both, should boil away or be absorbed, put more cold water
in it, so as to be able to baste.