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Larded Fowl

Use bacon that is cured without saltpetre to avoid reddening the meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Larded Fowl

Ingredients

Directions

  1. Trim any rusty parts from the bacon and cut it into even slices.

  2. Stack the slices and cut them into narrow strips, about 2 inches long and 1/8 inch wide.

  3. Truss the fowl: remove the head, skewer the skin of the neck over the back, and cut off the claws.

  4. Dip the legs in boiling water and scrape them clean.

  5. Turn the pinions under and run a skewer through them and the legs, securing them to the body.

  6. Place the liver in one wing and the gizzard in the other.

  7. Tie the legs together with twine, passing a trussing needle through the backbone.

  8. Singe the fowl all over and lard it with bacon in three distinct lines across the breast, pulling the bacon through with a larding needle.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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