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19. Bard, piece of pork fat, after Scab, crust. Scabbard, sword/foil container.

Thanks, Malone - I was wondering about my "I" at the end. This has been arrived at by the "I" from PREDESIGNATED IN 12 Down - this word must be wrong!

I think I need to put PREDESTINATED for 12 Down. I took St. Ignatius to be "SIG", but it must be "STI"!

16a Instrument features including echo primarily engaged before jam (7,5)
Chinese something? The second letter of the second word is L.

This is CHINESE BLOCK

Thanks for BARD, Malone - that was a definition I wasn't aware of.

Thanks rocketman, never heard of Chinese Block, some kind of instrument?

I've never seen one, but I'm reliably informed that it's a percussion instrument, and a drumstick is involved.

Thanks, Rocketman. I too had never seen that definition of Bard, I found it only this morning when I checked Chambers. I'd chucked the answer in, with certainty but no actual confirmation, on Saturday!

Malone, being a terminal kitchen bore I can explain that there are two ways of adding fat to lean cuts before cooking: barding and larding. Barding involves wrapping fat around the cut, larding puts fat into the cut using long strips and a special large needle…..oh, sorry, you’ve gone to sleep… 😉