Divers Bastings for roast Meats

Method

  1. Fresh butter.
  2. Clarified suet.
  3. Claret wine, with a bundle of sage, rosemary, tyme, and parsley, baste the mutton with these herbs and wine.
  4. Water and salt.
  5. Cream and melted butter, thus flay’d pigs commonly.
  6. 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.