id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
digest-32018	Arney, Noah	Pre-Seventeenth Century English Bacon:: Reconsidering a Staple	2020	21	.pdf	application/pdf	9885	554	66	Why does a recipe in Noble Boke Off Cookry require the bacon to be soaked before use: “tak a litill lard of salt bacon well sodene” (take a little lard of salt bacon well soaked; Napier 1882: 88)? The previously mentioned line about salt bacon shows that at this time bacon is already considered a cured meat, and the third important reference is “a ronde of bacoun” (round of bacon; Kane 1988: C.9.148); although it could mean many things, it likely refers to bacon made from the loin of the pig, such as back bacon, rather than from the belly.	cache/digest-32018.pdf	txt/digest-32018.txt