Divers Bastings for roast Meats from The Accomplisht Cook by Robert May
Fresh butter. Clarified suet. Claret wine, with a bundle of sage, rosemary, tyme, and parsley, baste the mutton with these herbs and wine. Water and salt. Cream and melted butter, thus flay’d pigs...
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Ingredients
- Claret wine, with a bundle of sage, rosemary, tyme, and parsley, baste the mutton with these herbs and wine.
- Fresh butter.
- Water and salt.
- yolks of eggs, juyce of oranges and biskets, the meat being almost rosted, comfits for some fine large fowls, as a peacock, bustard, or turkey.
- Cream and melted butter, thus flay’d pigs commonly.
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