preferred, omit these and pour a small quantity
of brown gravy into the dish with it, and send
more to table in a tureen. Bread sauce should
also be sent to table with it. Time to roast,
from fifteen to twenty minutes. Probable cost,
uncertain, corn crakes being seldom offered for
sale. Sufficient, three or four for a dish.
Lard and Butter Pastry.— Stir a pound
of lard into two pounds of flour, and roll it out.
Roll out half a pound of butter on the board, and
dredge a little flour upon it. Lift the floured
butter on the pastry, fold them up together, and
roU out once. Pastry is better when made in
a cool place, and should be rolled out, if con-
venient, on a marble slab. Time, a quarter of
an hour to prepare. Probable cost. Is. lOd. for
this quantity.
Lard Crust {see Crust, Lard).
Lard, Melting. — Take the fat from the
inner part of a pig, newly killed. Cleanse it
from skin and blood, cut it into thin slices, and
put it into an earthenware jar ; place it in a pan
of boiling water, and let it simmer very gently.
Keep pouring the fat off as it dissolves, either
into drj' jars or into bladders which have been
well cleaned. The smaller these are the better,
as the lard is liable to spoil as soon as it is ex-
posed to the air. Store in a cool, dry place.
If jars are used, cover them securely with
bladder before putting them away. The last
drainings of the fat will not be so fine as that
which is poured off first.
Lard Pastry. — Mix two tea-spoonfuls of
baking-powder and a salt-spoonful of salt with
two pounds of fine flour. Put a pound and a
half of lard into the centre, stir it briskly with
a knife, and keep pouring in cold water very
gradually✪ Lard Pastry until the ingredients are thoroughly
mixed. EoU the pastry out, and touch it as
little as possible with the fingers. Time, a
quarter of an hour to prepare. Probable cost
of lard, lOd. per pound.
Lard, Pork {fee Pork Lard).
Lard. Preserving Unmelted.— Take
the fat irom the inside of a newly-killed pig,
rub it all over with salt, and let it lie for two
days. Drain it, and put it into salt and water
sufficiently strong to float an egg. Change
this occasionally in warm weather. Lay the
leaf into fresh water for two or three hours
before using it.
Lard, To. — Larding is sometimes spoken
of as one of the most difficult operations of
cookery, and yet it is exceedingly easy. It is
a great improvement to all dry, lean meats, and
requires to be neatly done in order to look
well, but for this a little practice is all that is
necessary. It is not at all unlike wool-work.
Cut the bacon (which for white meat should
be cured without saltpetre, for fear of red-
dening the flesh) into narrow strips of equal
length and thickness. For poultry and game
these should be two inches long, the eighth of
an inch thick, and a quarter of an inch broad;
but for fillets of beef and loins of veal they
should be two inches long and the third of an
inch square. Put each strip of bacon, which i»
called a lardom, into a larding needle. On
the point of this take up as much of the flesh
as win hold the lardom firmly, draw the needle
through, and part of the bacon with it, leaving
about half an inch at each side. Repeat the
process as evenly as possible, and at equal dis-
tances, until the meat requiring to be larded is
covered with these chequered rows.
Page 815 · 1 recipe record on this page
Presented as published in 1892. 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
preferred, omit these and pour a small quantity of brown gravy into the dish with it, and send more to table in a tureen. Bread sauce should also be sent to table with it. Time to roast,
from fifteen to twenty minutes. Probable cost, uncertain, corn crakes being seldom offered for sale. Sufficient, three or four for a dish.
Lard and Butter Pastry.— Stir a pound of lard into two pounds of flour, and roll it out. Roll out half a pound of butter on the board, and dredge a little flour upon it. Lift the floured butter on the pastry, fold them up together, and roll out once. Pastry is better when made in a cool place, and should be rolled out, if convenient, on a marble slab. Time, a quarter of an hour to prepare. Probable cost. Is. lOd. for this quantity.
Lard Crust {see Crust, Lard).
Lard, Melting. — Take the fat from the inner part of a pig, newly killed. Cleanse it from skin and blood, cut it into thin slices, and put it into an earthenware jar ; place it in a pan of boiling water, and let it simmer very gently. Keep pouring the fat off as it dissolves, either into dry jars or into bladders which have been well cleaned. The smaller these are the better, as the lard is liable to spoil as soon as it is exposed to the air. Store in a cool, dry place. If jars are used, cover them securely with bladder before putting them away. The last drainings of the fat will not be so fine as that which is poured off first.
Lard Pastry. — Mix two tea-spoonfuls of baking-powder and a salt-spoonful of salt with two pounds of fine flour. Put a pound and a half of lard into the centre, stir it briskly with a knife, and keep pouring in cold water very gradually until the ingredients are thoroughly mixed. EoU the pastry out, and touch it as little as possible with the fingers. Time, a quarter of an hour to prepare. Probable cost of lard, lOd. per pound.
Lard, Pork {see Pork Lard).
Lard. Preserving Unmelted.— Take the fat irom the inside of a newly-killed pig, rub it all over with salt, and let it lie for two days. Drain it, and put it into salt and water sufficiently strong to float an egg. Change this occasionally in warm weather. Lay the leaf into fresh water for two or three hours before using it.
Lard, To. — Larding is sometimes spoken of as one of the most difficult operations of cookery, and yet it is exceedingly easy. It is
a great improvement to all dry, lean meats, and requires to be neatly done in order to look well, but for this a little practice is all that is necessary. It is not at all unlike wool-work. Cut the bacon (which for white meat should be cured without saltpetre, for fear of reddening the flesh) into narrow strips of equal length and thickness. For poultry and game these should be two inches long, the eighth of an inch thick, and a quarter of an inch broad; but for fillets of beef and loins of veal they should be two inches long and the third of an inch square. Put each strip of bacon, which i» called a lardom, into a larding needle. On the point of this take up as much of the flesh as win hold the lardom firmly, draw the needle through, and part of the bacon with it, leaving about half an inch at each side. Repeat the process as evenly as possible, and at equal distances, until the meat requiring to be larded is covered with these chequered rows.
Records on this page
Lard Pastry