[Sca-cooks] online glossary

[Stefan li Rous]

You are both partly right. However, from previous discussions here, it
appears to be more of (maybe just better?) to instert the strips of lard
into the meat rather than just on the surface.

See this file in the FOOD section of the Florilgium:
larding-msg       (12K)  6/16/99    Inserting fat into meat in period
and today.

Stefan
(who's off within a few minutes to the Ansteorra King's College, where I will
be teaching my hands-on class on pewter casting (along with Lady Alexandria,
from Bjornsborg).

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

> "Brian L. Rygg or Laura Barbee-Rygg" wrote:
> > > Here are a few more terms for discussion.  Please put definitions in your
> > > own words whenever possible, since the OED and other dictionaries are
> > > copyrighted works.
> >
> > > lard
> > This one's easy.  Lard is rendered hog fat.
> >
> > Raoghnailt

--
THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****