Divers Bastings for roast Meats

Name: Divers Bastings for roast Meats
Ingredients: 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.; Water and salt.; Claret wine, with a bundle of sage, rosemary, tyme, and parsley, baste the mutton with these herbs and wine.; Fresh butter.

Preparation info