Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

or in any of the above ways. The skewers are first run through either of the following and then stuck into the piece of meat: slices of truffles; chicken-combs, prepared as for garniture; slices of sweetbreads or whole ones, prepared _au jus_; _quenelles_ of chicken or of veal; slices of carrots, turnips, beets, all prepared _au jus_; and mushrooms. One, two, three, or more to every skewer; for instance: one slice of truffle, then one of turnip, a chicken-comb, then a slice of sweetbread or a whole one, and then stick in the meat. From two to six skewers may be used. On a large piece never put less than two, and no matter how many you use, always have even numbers of them. BAKED. 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