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.

William Kitchiner, M.D., 1817.