SC - Pleyn Delit et al-vinegar
Darice Moore
magistra at tampabay.rr.com
Tue May 2 18:59:47 PDT 2000
And it came to pass on 30 Apr 00,, that Philip & Susan Troy wrote:
[quoting Balthazar of Blackmoor]
> > Barding is the process of wrapping the meat in bacon or other
> > fat (such as chicken skin or goose skin with the fat layer intact).
> I haven't seen any period references to barding, that I can recall,
> although there's evidence the concept of protecting the food from the fire
> in various ways was used.
[snip]
> Adamantius
De Nola has several recipes in which roasted birds are covered with
strips of bacon while cooking. And there's an Italian recipe in _The
Original Mediterranean Cuisine_ for grilled veal in which a piece of salt
pork is placed on top of the veal in order to keep it moist.
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
More information about the Sca-cooks
mailing list