1084. Bastings

  1. Fresh butter.
  1. Clarified suet.
  1. Minced sweet herbs, butter, and claret, especially for mutton and lamb.
  1. Water and salt.
  1. Cream and melted butter, especially for a flayed pig.
  1. Yolks of eggs, grated biscuit and juice of oranges.

1085. Dredgings