After dinner the ould mon said the Spring lamb tasted kin o' quare an' he wondered had Oi cooked the baste enough.
Put it into the oven, and baste it occasionally, while baking, with its own drippings.
baste the other side of the band down, and hem as on the right side.
To baste it with its own dripping will make the skin tough and hard.
After the flour has become brown, baste the veal every fifteen minutes.
baste it at first with a little salt and water, and then with its own gravy.
Cut the bone short, place in a hot oven for twenty minutes; then add one cupful of hot water; baste frequently.
Lay in the pan in which it is to be roasted some fat pork to baste it.
On woolen goods or material that does not crease easily it is necessary to baste the first fold.
When the first basting is dry, baste it again, and repeat this till the bird is nicely crusted over, and sufficiently done.
"sew together loosely," c.1400, from Old French bastir "build, construct, sew up (a garment), baste, make, prepare, arrange" (12c., Modern French bâtir "to build"), probably from a Germanic source, from Proto-Germanic *bastjan "join together with bast" (cf. Old High German besten; see bast).
"to soak in gravy, moisten," late 14c., of unknown origin, possibly from Old French basser "to moisten, soak," from bassin "basin" (see basin). Related: Basted; basting.
To strike violently and repeatedly: he basted the dog after it misbehaved (1530s+)