Cold meat or poultry is far better for larding than that which is yet to cook.
This is also the best way to cook all birds, but the larding may be omitted.
Lay it on top of your partridges, and cover with strips of larding pork.
Cover the top with thin layer of larding pork, and then cover all with dough.
The strip of fat that occurs between the rind, or outer coat, and the ...