Barding
From Cookery for every household, 1914
Serves 1
Barding protects the meat from drying out while roasting.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 324. The excerpt below is the record exactly as published.
Barding This serves the same purpose as larding in pro- viding fat to a dry piece of meat, only it is a much simpler method. It is generally used to protect the breasts of poultry and game and prevent them Barding becoming dry when roasting. Cut some fat bacon, cooked or uncooked, in thin slices, slit it several times to prevent it curling up during the cooking, and lay or tie it over the breast with a piece of string
Cook this with the app: pantry check, scaling, and the assistant.