Larding

Ingredients

• a small piece of meat
• a larding needle
• a piece of firm bacon

Method

1. 1

   Cut the bacon into slices and then into strips called lardoons.

2. 2

   Place a lardoon in the needle, insert it across the grain of the meat, and draw it through, leaving equal lengths at each end.

3. 3

   Continue inserting more strips in even rows until the surface is covered, ensuring stitches are at least 0.5 inch apart.

4. 4

   Cut the ends of the lardoons evenly with scissors.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 323. The excerpt below is the record exactly as published.

Larding Needle and Lardoons for which it is to be used, a small piece of meat

Cook this with the app: pantry check, scaling, and the assistant.