“BARD” на російській мові

One is to bard meat with fat (cover it with strips of fat, usually pork fatback), an outdated practice but one still taught in cooking schools.

To bard meat, you cover the meat with a thin layer of fat or fatty bacon and secure with butcher's string.

our national bard, Robert Burns

To bard meat, simply lay strips of fat over the surface, or use kitchen string to tie on the fat.

Pork or other fat can be used to bard meat.