Baste often with butter and serve hot.

Baste often with the sauce in the pan.

Baste often with the sauce.

Baste often with the sauce in the pan until nearly done; then add 1 pint of sour cream and let bake until done.

Baste often with the sauce when nearly done.

Have ready a nice clear fire (it need not be a very wide large one), put down the meat, dredge with flour, and baste well until it is done.

Place it at a sufficient distance to prevent the fat from burning, and baste it constantly till the moment of serving.

Place the joint at a good distance from the fire at first, and baste well the whole time it is cooking.

Baste it well, and serve with a little gravy made in the dripping-pan, and do not omit to send to table with it a tureen of well-made apple-sauce. (Sec No. 363.) Time.

841. INGREDIENTS.Pig, 6 oz. of bread crumbs, 16 sage-leaves, pepper and salt to taste, a piece of butter the size of an egg, salad oil or butter to baste with, about 1/2 pint of gravy, 1 tablespoonful of lemon-juice.

Baste it plentifully until done; dish it, pour over the meat some good melted butter, and send to table with it a piece of boiled bacon and a cut lemon.

Skewer and bind the veal up in a round form; dredge well with flour, put it down at some distance from the fire at first, and baste continually.

Baste it frequently with the liquor, and a short time before serving, put it into a brisk oven, to make the bacon firm, which otherwise would break when it was glazed.

Let it remain in this pickle for 24 hours, then roast and baste it frequently with the vinegar, &c.; glaze it, serve under it a good brown gravy, or sauce piquante, and send it to table very hot.

Warm the veal in the oven for about an hour, taking care to baste it well, that it may not be dry; put the mince in the place where the meat was taken out, sprinkle a few bread crumbs over it, and drop a little clarified butter on the bread crumbs; put it into the oven for 1/4 hour to brown, and pour Béchamel round the sides of the dish.

Roast them for 3/4 hour, more or less, according to the size, and 10 minutes before serving, remove the paper, dredge the fowls with a little fine flour, put a piece of butter into the basting-ladle, and as it melts, baste the fowls with it; when nicely frothed and of a rich colour, serve with good brown gravy, a little of which should be poured over the fowls, and a tureen of well-made bread sauce, No. 371.

Pick, gut, and clean them; when they are trussed, brush them over with the yolk of an egg; sprinkle with bread crumbs, and roast them before a quick fire; baste them continually with fresh butter, and keep sprinkling with the bread crumbs until the birds are well covered.

Put them down to a bright fire, and baste them well the whole of the time they are cooking (they will be done enough in from 20 to 30 minutes); garnish with fried parsley, and serve with a tureen of parsley and butter.

When you are ith' saddle once, Let your Boores loose; we'll show 'em such a baste.

l. 2, for He read Ile; p. 128, l. 18, for pardue read perdue; p. 232, for Is read In; p. 272, l. 3, for baste read haste; p. 336, l. 6, the speaker should evidently be not Do.

Some rugged ruffian makes a hideous rout Brandish thy cudgel, threaten him to baste; The filthy fungus far from thee cast out; Such noxious banquets never suit my taste.

have a care, Meetuck, ye baste, or ye'll have us kilt.

A sauce of this description is sometimes used to baste mutton while roasting, the meat should be scored in different places to allow the sauce to penetrate.

Mix a little port wine in some gravy, two table-spoonfuls of vinegar, one of oil, a shalot minced, and a spoonful of mustard, just before the mutton is served, pour the sauce over it, then sprinkle it with fried bread crumbs, and then again baste the meat with the sauce; this is a fine addition to the mutton.

Not being much of an equestrian, she was mounted upon a Highland pony as being the canniest baste.