Cookery for every household

With some joints, such as the ribs of beef or a loin of mutton, the leaving of a little flesh between the bones is unavoidable, but this can be removed afterwards and either used up along with any other scraps for a mince or stew, or put inside and rolled up with the larger joint of meat. Besides the bones, any part that is uneatable, such as gristle or superfluous fat, should be removed from the meat. In some cases, such as a breast of veal or ribs of beef, the meat is flattened out and then rolled, with sometimes a savoury stuffing put inside ; in others, such as a shoulder or leg of mutton, the joint is kept in its original shape, the cavity left by the removal of the bone being filled with stuffing. The meat is then bound round with tape, or sewed up with a needle and fine string, to keep it in shape. The bones when they are removed can be used for making stock, which will serve to make a good gravy for the meat, or they can be used for making soup. (For the boning of special joints see under separate headings.) Larding Running strips of fat bacon through meat by means of a special needle is what is known as larding. It is generally done on a dry piece of meat, such as veal, fillet of beef, liver, hare, venison, the breast of game and poultry, &c. By this means fat is introduced into an otherwise lean piece of meat, and the appearance of the article is improved at the same time. The needle used is called a larding needle (Fr. lardoire). It consists of a tube of fine metal, pointed at one end like a needle, and slit at the other end in several divisions instead of having an eye. The strip of bacon is put into the slit end, and the portions of metal pressing against it while it is being drawn through the meat hold it in place. These needles can be bought in different sizes, and the size must be regulated according to the purpose Larding Needle and Lardoons for which it is to be used, a small piece of meat requiring a much smaller needle than a large joint. Great care must be taken of these needles to keep them clean and free from dust. They are very easily bent and broken. They should be well wiped after use (not necessarily washed), and kept wrapped up in a piece of flannel or chamois leather. The bacon used must be very firm and free from lean. It can be bought specially for the purpose, cured without saltpetre, which has the power of reddening the meat with which it is used : but this is not necessary ; any good fat bacon will do. Cut the bacon in slices and then across in strips. These strips are called lardoons. Be careful when cutting them to avoid any line running across the bacon, which would cause the lardoons to break when they were being drawn through the meat. The size of the lardoons will of course vary. They must be cut very evenly, square at the ends, and of a size to fit the needle. They are usually about 2 inches in length. Keep them in a very cool place, or on ice until they are wanted. If a small piece of meat is to be larded, place it on a folded piece of paper and hold it in the left hand ; a larger piece can be held steadily on a board. Place a lardoon in the needle, put the point in across the grain of the meat, taking a stitch of about J inch, and draw it through, leaving an equal length of lardoon at each end.