252—Larding Bacon For Roasts

Poultry and game to be roasted ought generally to be partly covered with a large thin slice of larding bacon, except those pieces of game which in special cases are larded.

The object and use of these slices are not only to shield the fillets of fowl and game from the severe heat of the fires but also to prevent these from drying while the legs, which the heat takes much longer to penetrate than the other parts, are cooking. The slices of bacon should therefore completely cover the breasts of fowl and game, and they should be tied on to the latter by means of string.

In some cases roasts of butcher’s meat are covered with layers of veal- or beef-fat, the object of which is similar to that of the bacon prescribed above.