Dredging and Basting for Roasting

Name: Dredging and Basting for Roasting
Ingredients: Flour mixed with grated bread; Flour mixed with grated bread; Sweet herbs dried and powdered, and mixed with grated bread; Lemon-peel dried and pounded, or orange-peel mixed with flour; Sugar finely powdered, and mixed with pounded cinnamon and flour or grated bread; Fennel-seeds, corianders, cinnamon and sugar, finely beaten and mixed with grated bread and flour; For young pigs, grated bread and flour, mixed with beaten nutmeg, ginger, pepper, sugar, and yolks of eggs; Sugar, bread, and salt mixed; Fresh butter; Clarified suet; Minced sweet herbs, butter and claret, especially for mutton and lamb; Water and salt; Cream and melted butter, especially for flayed pigs; Yolks of eggs, grated biscuits, and juice of oranges

From The spirit of cookery, 1895

These mixtures improve the quality and appearance of roasted meats.

Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 61. The excerpt below is the record exactly as published.

Flour mixed with grated bread. 2. Sweet herbs dried and powdered, and mixed with grated bread. 1 ‘ Gravy for Roast Veal’: Kitcliiner, loc. cit., p. 243 ; list of 1 QAR ^ I’^itohincr, p. 84, ex May’s ‘ Accomplished Cook.’ London, XOv)d| p* lou* 78 THE SPIRIT OF COOKERY 3. Lemon-peel dried and pounded, or orange-peel mixed with flour. 4. Sugar finely powdered, and mixed with pounded cinnamon and flour or grated bread, 5. Fennel-seeds, corianders, cinnamon and sugar, finely beaten and mixed with grated bread and flour. 6. For young pigs, grated bread and flour, mixed with beaten nutmeg, ginger, pepper, sugar, and yolks of eggs. 7. Sugar, bread, and salt mixed. 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 flayed pigs. 6. Yolks of eggs, grated biscuits, and juice of oranges

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