Note 79-* — Chapter II · ROASTING.

Our ancestors were very particular in their BASTINGS and DREDGINGS, as will be seen by the following quotation from May’s “Accomplished Cook,” London, 1665, p. 136. “The rarest ways of dressing of all manner of roast meats, either flesh or fowl, by sea or land, and divers ways of braiding or dredging meats to prevent the gravy from too much evaporating.”