Larding is a simple operation. The pork should be firm
and young (salt, of course) . Cut thin, even slices parallel
with the rind, and cut these in long, narrow strips that will
fit into the needle. For beef, veal, turkey or chicken the
strips should be about as large round as a lead pencil, and
about three and a half inches long ; and for birds, chops,
and sweetbreads they should be about as large round as a
match. Three slices are all that can be cut from one piece
of pork, because when you get more than an inch away
from the rind, the pork is so tender that it will break when
in the needle.
Put the strips in a bowl of broken ice, to harden. Have
the meat, if beef or veal, free of skin and gristle. Put a strip
(also called a lardoon) into the needle as far as it will go.
With a skewer or knife draw a line on both sides of the meat
and along the upper part. Thrust the needle into the meat
at one of the side lines ; and when it is about half way through
to the top of the piece, press the steel slightly with the thumb
and fore-finger, to hold the lardoon in place until it has
entered the meat. Now push the needle through to the top,
and gently draw it out, leaving about three-quarters of an
inch of the strip exposed at both the side and upper part of
the meat. That part of the pork which is hidden should be
half an inch under the surface. The needle's course is as if
it started under the eaves of a gable roof and came out at
the ridge-pole. Continue until all the rows are filled with
lardoons. Two rows are enough for a fillet of beef. If the
398 MISS PARLOA'S NEW COOK BOOK.
strips are too large for the needle they will be pressed out as
soon as the lower part of the needle enters the meat.
To Stew.
The meat and vegetables for stews should, when it is pos-
sible, be browned in a little fat, and hot water should then be
added. As soon as the stew comes to the boiling point,
skim it, and set back where it will ju ;t simmer, not boil, the
given time. The pieces of meat in a stew should come to
the table whole and tender and juicy, and they will be in this
condition only with slow cooking.
To Braise.
Braising is one of the best modes of preparing meat. There
are pans expressly for braising ; but any deep tin, sheet- iron, or
granite-ware pan, with a cover, will answer quite well. The
meat to be cooked must always be browned in some kind oi
fat, the vegetables fried in the same fat, and enough stock
(if possible) or water be added to half cover the meat. The
pan should then be covered and placed in the oven. The
meat must cook slowly and thoroughly, and be basted fre-
quently. No matter how tough, if properly braised it will
become tender and juicy. If, however, the cooking is hur-
ried the dish will be spoiled.
To Fry.
Page 198
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Larding is a simple operation. The pork should be firm and young (salt, of course) . Cut thin, even slices parallel with the rind, and cut these in long, narrow strips that will fit into the needle. For beef, veal, turkey or chicken the strips should be about as large round as a lead pencil, and about three and a half inches long ; and for birds, chops, and sweetbreads they should be about as large round as a match. Three slices are all that can be cut from one piece of pork, because when you get more than an inch away from the rind, the pork is so tender that it will break when in the needle.
Put the strips in a bowl of broken ice, to harden. Have the meat, if beef or veal, free of skin and gristle. Put a strip (also called a lardoon) into the needle as far as it will go. With a skewer or knife draw a line on both sides of the meat and along the upper part. Thrust the needle into the meat at one of the side lines ; and when it is about half way through to the top of the piece, press the steel slightly with the thumb and fore-finger, to hold the lardoon in place until it has entered the meat. Now push the needle through to the top, and gently draw it out, leaving about three-quarters of an inch of the strip exposed at both the side and upper part of the meat. That part of the pork which is hidden should be half an inch under the surface. The needle's course is as if it started under the eaves of a gable roof and came out at the ridge-pole. Continue until all the rows are filled with lardoons. Two rows are enough for a fillet of beef. If the
strips are too large for the needle they will be pressed out as soon as the lower part of the needle enters the meat.
To Stew. The meat and vegetables for stews should, when it is possible, be browned in a little fat, and hot water should then be added. As soon as the stew comes to the boiling point, skim it, and set back where it will just simmer, not boil, the given time. The pieces of meat in a stew should come to the table whole and tender and juicy, and they will be in this condition only with slow cooking.
To Braise.
Braising is one of the best modes of preparing meat. There are pans expressly for braising ; but any deep tin, sheet- iron, or granite-ware pan, with a cover, will answer quite well. The meat to be cooked must always be browned in some kind oi fat, the vegetables fried in the same fat, and enough stock (if possible) or water be added to half cover the meat. The pan should then be covered and placed in the oven. The meat must cook slowly and thoroughly, and be basted frequently. No matter how tough, if properly braised it will become tender and juicy. If, however, the cooking is hurried the dish will be spoiled.
To Fry.