This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

Bard; to

To wrap a piece of meat, game or fish with a thin slice of very-thin pork, caul fat or bacon before cooking it. The method stops the food drying out. The technique is most often applied to breast meat - which has a tendency to dry - and the derivation of the word comes from the armoured breast plate, used to protect horses during medieval battles.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

Reviews / Comments

Not yet reviewed

Be the first to add a review