Heart to Hearth Cookery

Larding the Rutchers

Two rutchers were larded according to the receipt To Bake Chickens.  The directions were to cover the bottom of it with Pieces of Fat Bacon and Veal, a Slice of one and a Slice of the other, and before these are laid in, let them be well seasoned with Pepper and Salt, sweet Herbs and Spices.  You can see the herbs and spices in the picture.

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