Larding Meats
From The new practical housekeeping, 1890
Serves 6
Use cured bacon without saltpeter for better results.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 338. The excerpt below is the record exactly as published.
Larding Meats. — ^This is a very nice way of preparing meat, game or poultry for roasting. Either fat bacon or fat salt pork may { i fit* • "** f ' f MEATS. 401 be used, and is better for this purpose if cured without saltpeter, which reddens white meats. For larding small birds cut the bacon or pork into strips of same size one and a half inches long and a six- teenth of an inch thick ; for chickens from an eighth to quarter of an inch thick, and for venison, beef and other meats two inches long and half an inch thick
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