Preparation Terms

To bard: To place very thinly cut rashers of fat, green (or plain) bacon on the breasts of poultry and game to prevent them from drying up when roasting, the reason being that the legs take longer to cook. Very thinly cut rashers should be tied on with string and only removed just before completion of cooking, so that the poultry or game can brown. Certain joints of butcher’s meats, such as veal and lean beef, are barded for roasting. This does not obviate basting from time to time.

To baste: To pour liquid or melted fat over food during cooking to keep the food moist.