baste

Put it into the oven, and baste it occasionally, while baking, with its own drippings.

Repeat this frequently while it is roasting; after a while you can baste it with its own fat.

Baste it at first with a little salt and water, and then with its own gravy.

If you baste it with any thing else, or with its own dripping, the skin will not be crisp.

To baste it with its own dripping will make the skin tough and hard.

Baste it at first with a little salt and water, and then with its own drippings.

Lay in the pan in which it is to be roasted some fat pork to baste it.

When the first basting is dry, baste it again, and repeat this till the bird is nicely crusted over, and sufficiently done.

Here Paddy was questioned why he considered the wren as cunning a baste as the fox.

The cat is but typical of the qualities attributed to Baste.