Put it into the oven, and baste it occasionally, while baking, with its own drippings.
Baste it at first with a little salt and water, and then with its own drippings.
It was as uninspiring to the eye as a pool of drippings from umbrellas in a porch.
A saucer used to be placed underneath it to catch the drippings.
Baste well with drippings and serve with a garnish of parsley.
Have some slices of toast laid under them to catch the drippings.
Catch the drippings, in a tub, and try its strength with an egg.
Save all drippings and fat, melt them, and set them away, in cakes.
Make a gravy from these drippings and the water in which the giblets were boiled.
I confess the "drippings" were too much for me also, though I did not give it as my excuse.
