[Sca-cooks] Re:Glossary - lard

[Bethra Spicewell]

Regarding "lard"

Kiri said:  I believe it is also a verb meaning to put lard or some
other fat onto a roast or some other meat.

 I know it means putting *into* - there's a thing called a larding
needle, which looks sort of like a tent peg (the v shaped type) Put the
strip of fat in, push through and leave the fat behind when you pull it
out. Got one - never used it. Don't know why it's called that, to me,
lard is softish, like Crisco-stuff. Maybe it just refers to pork fat
and fatty bits (i.e. fatback)  in a generic sense.

  Putting fat *onto* is called barding, IIRC. Not sure of the
reference, but it's a covering - sort of like horse barding, which is
considered a form of armor -  a gambeson for equines. I think. Not my
field, but a leftover bit of info from an A&S demo.  I would guess that
the fat 'armors' the meat, and protects it from burning and drying out.

Just my tuppence

Bethra


Christina Elisabeth de la Griffon Riant
Barony of Stonemarche   EK

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