[Sca-cooks] online glossary: baste (vb.)

[Olwen the Odd]

Silly me..What is a "broch"?
Olwen ...no..not OldOne as some young thing once said and my housemates just
waited to see if the fork in my hand would raise or drop....

>baste (vb.) -- 'To moisten (a roasting joint, etc.) by the application
>of melted fat, gravy, or other liquid, so as to keep it from burning,
>and improve its flavour' (OED).
>1420/40 Harl. 279 (Austin p. 39) "& euer as it dryit, baste it with
>bature, & sette forth in seruyce".
>1594 Handmaide (Peachey p. 40) "To roste a Hare. First wash it in faire
>water, then perboyle it and lay in cold water againe, then larde it, and
>roste it in a broch. Then to make sauce for it, take red Vinigar, Salt,
>Pepper, Ginger Cloves, Mace, and put them together. Then minse Apples,
>and Onions, and frie them with a litle Sugar, and let them boyle wel
>together, then baste it upon yor hare, and so serve it foorth".
>1594 Handmaide (Peachey p. 44) "... so lay it to the fyre, + baste it
>well with Butter and vinigar, + some Sinamon + Ginger in your butter,
>wherewith you baste it, and so serve it in".
>1615 Murrell C1a.6 "Bake it on a Dish in the ouen: baste it with sweet
>Butter, that it may not bake drye on the outside".
>
>Th.
>
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