[Sca-cooks] barded or marble meat in the 13th century

[JIMCHEVAL at aol.com]

But done with lard, no? Which would not be an option here.
 
Jim  Chevallier

Contributor, Savoring Gotham
A Food  Lover's Companion to New York City
Editor-in-chief: Andrew F. Smith  and Foreword by Garrett Oliver
https://global.oup.com/academic/product/savoring-gotham-9780199397020?cc=us&
lang=en


In a message dated 3/3/2016 9:33:20 A.M. Pacific Standard Time,  
lordhunt at gmail.com writes:

Barding  was common in the Middle  Ages.