Baste is valid Scrabble Word

Definitions for BASTE in dictionary:

VERB:
• to keep (meat) moist when roasting by drizzling melted fat or butter over
• pour fat or juices over (meat) during cooking in order to keep it moist
• tack with long, loose stitches in preparation for sewing
• beat (someone) soundly; thrash
• moisten (meat) during cooking with hot fat
• To beat with a stick; to cudgel.
• To sprinkle flour and salt and drip butter or fat on, as on meat in roasting.
• To mark with tar, as sheep.
• To sew loosely, or with long stitches; -- usually, that the work may be held in position until sewed more firmly.
• cover with liquid before cooking
• strike violently and repeatedly
• sew together loosely, with large stitches
NOUN:
• a loose temporary sewing stitch to hold layers of fabric together
OTHER DEFINITIONS:
• to sew loosely together

Words related to BASTE

basted9 baster8 basters9 bastes8 basting10

Words that contain BASTE

basted9 baster8 bastes8 basters9 embaste11 lambaste12 unbasted11 alabaster11 barbastel13 bombasted16 bombaster15 lambasted14 lambastes13 alabasters12 barbastels14 bombasters16 barbastelle15 barbastelles16

How to use BASTE in a sentence

• Make a border of fried bread round the dish, lay in the fish, sprinkle over with bread crumbs, and baste with butter.
• When the dish is full, take it away, baste the meat, and pour the gravy into the dish on which the joint is to be served.
• Place it at a sufficient distance to prevent the fat from burning, and baste it constantly till the moment of serving.
• Put them down to a brisk fire, well baste them with butter, and serve with a piece of toast under, and a good gravy and bread sauce.
• When it is almost roasted enough, flour the hare, and baste well with butter.
• Vernon, however, not seeing this novelty, continued, to her excessive discomfort, to baste her old abandoned image with his praises.
• The typical locality is Baste in the Radauthal, Harz, where patches of pale greyish-green bastite are embedded in a darker-coloured serpentine.
• Baste close to headsize wire and finish edge by following same method as used in finishing sailor brim.
• Cut the two pieces the same size and before removing the pins baste closely all over the brim with fine thread, making one inch stitches.
• Pin in place and baste all the way around until the center back is reached.
• When one side of the brim is to be covered with fabric, fit this to the brim, baste at the headsize wire and cut the edge, allowing one-quarter of an inch to lap over the edge.
• As each fold is laid, baste it down with silk thread.
• Baste with silk thread at the top and bottom, and press on the wrong side.
• Fold this strip lengthwise in the middle and baste with fine running stitches one inch from the fold to hold the fold flat.
• Next turn both raw edges down toward the inside one-quarter of an inch and baste separately.
• Slip the edge of the veil between, pin carefully in place, baste and slipstitch the edges to the veil.
• But he cudn’t sell it, as ivery wan knew the baste as well as himself, an’ so he was sober, that wasn’t common wid him.
• Baste the pig frequently and when almost done put in the pan close to the fire two loaves of bread.
• Baste, said Epistemon, enough of that! I will not fail to bring them to you, either to roast or boil, to fry or put in paste.
• When it is well baked, take it out of the oven and baste another ten to twenty minutes in the pan on top of the stove.
• As soon as it begins to brown add hot water and butter and baste every ten minutes.
• Sew up the fish, put into a hot oven, bake and baste with sherry wine and butter.
• Reduce heat and baste every ten minutes with the fat that has fried out.
• Cover tightly and roast, allowing twenty minutes to the pound and baste frequently.
• Baste frequently and when sufficiently browned, cut in pieces for serving.
• When neck is stuffed, sew up larger end, lay it in a pudding-pan, pour a little cold water over it, set in stove and baste from time to time.
• When this is all used, baste with the fat in the pan.
• Baste the grease over them with a spoon until they are nicely browned.
• Baste once with the gravy, and dredge again, the whole operation requiring about half an hour.
• Allow half an hour to a pound in roasting, and baste very often.
• At the end of three, remove the paper and paste, dredge and baste till well browned.
• Melt a heaping tablespoonful of butter in the water, and baste very often.

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