Larding
From Catherine Owen's new cook book .., 1885
Larding is ornamental and helps to moisten and flavor dry meats.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 68. The excerpt below is the record exactly as published.
Larding is a process that requires practice, when it is very easy; it means to take a stitch in the surface of meat, and is really more ornamental than anything else. For purposes of moistening and flavoring dry meats, the process called ^^ daubing*^ is far better and perfectly easy. In larding cut the strips of solid salt pork
Cook this with the app: pantry check, scaling, and the assistant.