[Sca-cooks] larding turkeys and other meats

[John Kemker]

I've done something which I hesitate to call "larding" but instead call 
"barding" a turkey.  When roasting the turkey, I'll take several pieces 
of good bacon and lay them over the breast of the turkey until the last 
half-hour to hour of cooking.  Then, I'll take the bacon off and let the 
skin over the breast brown and crisp.

BTW:  Serena, if one could hardly see where you larded those conies, I'd 
hardly say you larded with "poor technique."  Just different technique.

--Cian O'Madadhain

Stefan li Rous wrote:

> Generys asked:
>
>> So tell me more about larding turkeys? I usually stuff butter under the
>> skin, which I guess works in a similar way, but the skin doesn't look as
>> pretty as it could (the bits with the most butter get over done aka
>> burnt) -
>> tastes wonderful though, esp. with lots of rosemary mixed into the
>> butter...
>
> I don't believe that is really considered larding, whether done with 
> butter or lard. I think that is more of a surface treatment. Larding 
> is more like poking holes into the meat and inserting pieces of lard 
> into the meat. I had not heard of it before I heard about it on this 
> list, either.
> For some more information on larding, perhaps this file in the FOOD 
> section of the Florilegium might be of interest:
> larding-msg        (9K)  9/27/01    Inserting fat into meat in period 
> and today.
> http://www.florilegium.org/files/FOOD/larding-msg.html
> Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>    Mark S. Harris           Austin, Texas          
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
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