johnnae at mac.com
Sat Oct 25 15:06:25 PDT 2008
Larding is described in a number of recipes:
from *A Book of Cookrye *(England, 1591)
The original source can be found at Mark and Jane Waks' website
To Roast Venison. First perboile it, and then make it tender cast it
into cold water, then Lard it and roste it, and for sauce take broth,
Vinagre, Pepper, Cloves and mace, with a little salt and boile these
togither and serve it upon your Venison.
There are several more in the same book that mention larding vension.
There's a description with nice photos at
Moramarsh at aol.com wrote:
> Venison question.
> Is the stuffing of meat with fats and spices - larder - a period cooking
> method? This is the only way I know to fix venison.
> Make large slits in to meat across the grain and stuff with bacon fat or
> sausage.Also stuff in to the slits peeled whole cloves of garlic and onion wedges.
> cover all and roast in a slow oven for many hours.It melts in your mouth- so tender.
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