[Sca-cooks] online glossary

[Randall, John O]

Also referring to the process of piercing meat and putting pieces of fat
bacon into the slits.  This uses a "larding needle" which looks a little
like a skewer with a small hinged piece of metal that holds the fat until
inserted, and then releases it in the meat.

Jon Randall


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

Kiri

"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
>
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