All the King's Cooks by Peter Brears

Author:Peter Brears
Language: eng
Format: epub
ISBN: 9780285640238
Publisher: Souvenir Press
Published: 2011-04-25T04:00:00+00:00

Good diligent turn-broche and trusty withall,

Is sometimes as needfull as some in the hall.

In addition to turning the meat, it was also necessary to baste it to keep in the flavour and moisture. As later authors tell us, beef, mutton and goose, the principal meats to be roasted in the Hall-place kitchen, were first basted with a little salt and water from the dripping pan, the shallow trough placed beneath the spits to catch the juices. Once this had dried, the meat was dredged with flour, and then basted with butter to create a thin crust or froth all over the outside. This was quite unlike the usual continental method, which involved inserting strips of fat bacon or ‘lard’ across the surface of the meat – one contemporary visitor to England observed that ‘in this country the men, as well nobles as traders and husbandmen, never lard their meat, but only anoint it with butter’.11

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