Vocab Lesson #4

Bard

Image courtesy of Taste of Home: http://www.tasteofhome.com/Recipes/Chicken-Wrapped-in-Bacon

[\ˈbärd\]

To dress meat for cooking by covering with strips of fat. Used most often for fowl and other lean meats, barding is only necessary when natural fat is absent and the meat might otherwise dry out. The barding fat (often bacon) bastes the meat, keeping it moist and adding flavour. It can be removed a few minutes before the meat is done to allow the meat to brown.