Beside it were some five men, in clean white jackets, running hastily about, and basting sundry things of a very savoury odour, which by the contrivance of small chains and twisted strings, were made to revolve before the fire.
Cover closely and bake slowly two or more hours basting often if cooked in Dutch oven.
Baste roast every fifteen or twenty minutes with this sauce at boiling point, draining off sauce after each basting and returning sauce to saucepan, which should be kept at the boiling point.
Place the second tenderloin on this and tie them together, roast in a medium oven, basting frequently with boiling water and a small piece of melted butter.
The basting spoon is immersed in the bottom of the pan.
Sheila, pounding on the kitchen table with the rescued basting spoon.
Molly was stooping before the big fire, basting the meat, in one of her vile humours.
If I wanted to rob the larder, I must do it, she cried; it was my business, not hers; and she dashed the basting spoon across the table by way of accompaniment.
What an unmerciful basting you give "our mutual friend.
We shall have to swallow praise which is no great pleasure, and to stand multitudinousbasting and irritations, which will involve a good deal of unquestionable pain.
Come, we haven't had a chance at them yet; we are the boys who will give them a good basting yet, those Prussians!
Aren't you satisfied with the basting the Prussians gave you to-day, or do you want some more?
These drippings were used for basting the roasting meat, and this was done with a long-handled basting spoon through an opening in the back, which could be easily closed at will.
The constant basting causes the moisture to permeate the dry white meat, making it juicy and tender.
Roast, bake or broil for three-quarters of the time on its breast, basting every ten minutes.
Start basting with one cupful of turkey stock after the roll has been in the oven for ten minutes.
Bake in a moderate oven for thirty-five minutes, basting every ten minutes with syrup made from One-half cup of brown sugar, Three-quarters cup of boiling water.
Start basting with One-half cup of syrup, Four tablespoons of water.
When fowl is tender turn on back to allow breast to brown, basting every five minutes.
Dust lightly with flour and then place on a rack in the roasting pan and place in a hot oven, basting every ten minutes.
Just as soon as the meat becomes brown commence the basting with one cup of boiling water.
Place in a hot oven and bake for forty minutes, basting frequently with one-half cupful of water and one-half cupful of vinegar.
Place in a hot oven and bake, basting with boiling water.
Bake in a hot oven for twenty minutes, basting three times with the drippings from the roast.
Cover slowly and steam until tender; then fill with a spicy filling and place in a moderate oven to roast for one and three-quarters hours, basting every ten minutes.
This can be avoided by using silk thread for basting instead of the usual cotton thread.
Sometimes the marks of the basting threads show after the pressing.
Procure two pieces of tin, or sheet brass, cut them as shown, and drill holes in them large enough for a needle, so that it will be easy to fasten them to the cloth with basting thread.
Preventing Marks fromBasting Threads on Wool In making up woolen garments it is necessary to press portions of them before removing the basting threads.
As it begins to brown make a paste of two tablespoons each of butter and flour, blended, and spread it over chicken, basting often with pan dipper.
Bake covered until brown and tenderbasting often but do not cook until hard and dry.
Put in a pan, sprinkle well with salt and pepper and cover with bits of butter; then pour a little water or milk in the pan and bake, basting the fish often, and adding more water or milk as needed.
After boiling let it continue to braize or simmer for 4 hours, carefully basting it; when done take it up and place in oven to dry on a pan.
When sufficiently cooked drop in the required number of eggs, cook until the white is firm, basting the eggs often with the sauce.
Press this chopped meat back on to the breast bone and roast, basting very often with goose fat.
Put in a greased pan and bake until brown, basting with sweet cream or butter.
Bake in a moderate oven, basting occasionally with butter and water.
Place in a hot pan, pour 3 tablespoonfuls melted butter over the top, and bake in hot oven two hours or less, basting frequently.
Roll in buttered paper, and bake thirty minutes, basting with butter and water.
Roast one hour, basting every ten minutes, and twice with stock.
Putting the butter on the chicken at first, and then covering with flour, makes a paste, which keeps the juices in the chicken, and also supplies a certain amount of rich basting that is absorbed into the meat.
The butter that covered meats can be used for basting roasted meats, and that which covered fish can be used for basting baking fish.
Cover the pan, and place in a moderate oven for one hour, basting frequently with the gravy.
Bake slowly for four hours, basting frequently with the gravy in the pan, and with salt, pepper and flour.
The spoons for basting and mixing, and also the ladle, should be strong and well tinned.
Bake one hour, basting often with the gravy in the pan, and dredging each time with salt, pepper and flour.
Roast for an hour before a clear fire or in a hot oven, basting frequently.
The last basting is on the breast, and should be done with soft butter, and the breast should be dredged with flour.
Bake half an hour in a quick oven, basting frequently.
Cook one hour longer, bastingfrequently with butter, salt and flour.
Cover, and cook two hours in a slow oven, basting often with the gravy in the pan, and salt, pepper and flour.
Fold together, put into a buttered baking-dish, and bake for half an hour, bastingwith its own dripping.
Add half a cupful of white stock and bake slowly, basting frequently and adding more stock if required.
Put into a baking-pan with a little hot water and bake carefully, basting as required.
Put them into the pickle, and let them lie a month or five weeks, basting them every day.
Cut it in slices, steep it in a little sweet butter, salt and pepper, and broil it, basting it with butter while doing.
After basting them well in this manner, strew over a few crumbs of bread and a little salt, cut fine some shalots, with a little gravy, salt and pepper, and the juice of half a lemon.
Be careful how you take off the papers and paste, basting it with some butter during that time, and dredge up: then let it turn round some time to give the fat a colour.
A large piece of fresh salmon is very fine roasted on a spit, first rubbing it with salt, and then basting it all the time with sweet-oil or butter.
Rub a leg of mutton all over with salt, and put it on the spit to roast with a clear fire, basting it with its own gravy.
I watched them, amused and pleased at Mis' Mayor Uppers's flushed anxiety over the sweet potatoes, at Libbie Liberty furiously basting the turkey, and at Miss Lucy exclaiming with delight as she unwrapped the rosebuds from their moss.
The Captain had spread the cloth with great care, and was making some egg-sauce in a little saucepan: basting the fowl from time to time during the process with a strong interest, as it turned and browned on a string before the fire.
Roast them at a clear fire, basting them with maternal care.
