To add flavour and more rich juice at the end you... take a big tab of butter and a tablespoon.. and baste the meat spooning over and over letting it soak in.. at the end before serving this glistens the noms
[french method.] so a xtra pan sauce..step done in finer restaurants where you have courses of meal or wine carafte and super ncie freash bread to knaw on and wait for more..
save room for the Flan.
Brain Tiem look knowledge.. from redshirt army link