Bastings

Name: Bastings
Yield: 4 servings
Ingredients: Fresh butter; Clarified suet; Minced sweet herbs, butter, and claret, especially for mutton and lamb; Water and salt; Cream and melted butter, especially for a flayed pig; Yolks of eggs, grated biscuit, and juice of oranges

From Cassell's dictionary of cookery, 1892

Serves 4

Different bastings can be tailored to the type of meat being cooked.

Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1581. The excerpt below is the record exactly as published.

Bastings. 1 . Fresh butter. 2. Clarified suet. 3. Minced sweet herbs, butter, and claret, especially for mutton and lamb. 4. Water and salt. 5. Cream and melted butter, especially for a flayed pig. 6. Yolks of eggs, grated biscuit, and juice of oranges

Cook this with the app: pantry check, scaling, and the assistant.