articles into poultry, meat, etc.
It is done with a larding needle.
It is sometimes thought a difficult
operation, but is really exceeding-
^ly easy. It improves dry, lean
leats, and though it needs to be
lone neatly, to look well, a little
JB Ig. :i. METHOD OF LAEDING MEAT.
pr^tice teaches this readily. The method is to cut fat bacon into
nar^^ow strips of equal length and thickness; for poultry and game,
the^ should be about 2 inches long, ^ inch thick, ^ inch wide; for
fillets^ of beef, loins of veal, or
other solid joints, the same ^
length and ^ inch thick and
Fig. 1. LAKDOONS.
Fig. 3. Ueded neok of mutton. Fig. 4. labded tubkey.
wide. Nitice that for all white meats, the bacon used must be cured
without s^tpetre, as that tinges meats red in cooking. Put each of
these strip\ of bacon (which is called a "lardoon") into a ''larding
needle," an\ pass the point of this through enough of the fowl or
joint to holQthe lardoon safely; then draw the needle through, leav-
ing the bacoy in the meat, with both ends projecting equally. Do
this in regul^- rows, and at equal distances, until the meat is covered
122 MEATS
with a regular pattern. Generally the breasts only of poultry and
feathered game are larded, and the backs, or backs and thighs of rab-
bits and hares. With soft meat, like poultry it is well to first
dip the part to be larded in boiling water for a moment, as that im-
parts greater firmness to it, and makes it hold the lardoons better.
DAUBING. — This is somewhat like larding, but the strips of
pork are pushed entirely through the meat from side to side, instead
of being merely inserted near the surface. By this means the fat
and flavor of the pork penetrates the inside of the meat, giving it a
flavor which some people relish. Cut the fat pork into strips as for
larding, but a little thicker, and long enough to a little more than go
through the meat, projecting a little to each side. A hole is first
punched clear through the meat with a steel instrument, and then
the strip of fat pork is thrust through with the larding needle or fin-
gers. Daubing is usually apialied to a thick piece of beef or veal
The flavor of the ijork may also be obtained, however, by laying it oi
the top of the meat, leaving it on while cooking, and removing 't
when done.
BONING. — This is usually done by the butcher, and means littr-
ally making the joint or fowl, or whatever it is, boneless.
BARDING — This is practiced on poultry and game and consists
in fastening a thin, large slice of fat salt pork on the breast ; ii an-
swers the purpose of basting.
GLAZING — This consists in covering certain meats with a thin,
golden^brown paste (a glaze) made by boiling down rich soup stock.
It is used to give meats which have not been colored by cooling, a
glossy surface, and a brown, roasted appearance.
Page 90
Presented as published in 1902. 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
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articles into poultry, meat, etc.
It is done with a larding needle.
It is sometimes thought a difficult
operation, but is really exceeding-
^ly easy. It improves dry, lean
leats, and though it needs to be
lone neatly, to look well, a little
JB Ig. :i. METHOD OF LAEDING MEAT.
pr^tice teaches this readily. The method is to cut fat bacon into
nar^^ow strips of equal length and thickness; for poultry and game,
the^ should be about 2 inches long, ^ inch thick, ^ inch wide; for
fillets^ of beef, loins of veal, or
other solid joints, the same ^
length and ^ inch thick and
Fig. 1. LAKDOONS.
Fig. 3. Ueded neok of mutton. Fig. 4. labded tubkey.
wide. Nitice that for all white meats, the bacon used must be cured
without s^tpetre, as that tinges meats red in cooking. Put each of
these strip\ of bacon (which is called a "lardoon") into a ''larding
needle," an\ pass the point of this through enough of the fowl or
joint to holQthe lardoon safely; then draw the needle through, leav-
ing the bacoy in the meat, with both ends projecting equally. Do
this in regul^- rows, and at equal distances, until the meat is covered
122 MEATS
with a regular pattern. Generally the breasts only of poultry and
feathered game are larded, and the backs, or backs and thighs of rab-
bits and hares. With soft meat, like poultry it is well to first
dip the part to be larded in boiling water for a moment, as that im-
parts greater firmness to it, and makes it hold the lardoons better.
DAUBING. — This is somewhat like larding, but the strips of
pork are pushed entirely through the meat from side to side, instead
of being merely inserted near the surface. By this means the fat
and flavor of the pork penetrates the inside of the meat, giving it a
flavor which some people relish. Cut the fat pork into strips as for
larding, but a little thicker, and long enough to a little more than go
through the meat, projecting a little to each side. A hole is first
punched clear through the meat with a steel instrument, and then
the strip of fat pork is thrust through with the larding needle or fin-
gers. Daubing is usually apialied to a thick piece of beef or veal
The flavor of the ijork may also be obtained, however, by laying it oi
the top of the meat, leaving it on while cooking, and removing 't
when done.
BONING. — This is usually done by the butcher, and means littr-
ally making the joint or fowl, or whatever it is, boneless.
BARDING — This is practiced on poultry and game and consists
in fastening a thin, large slice of fat salt pork on the breast ; ii an-
swers the purpose of basting.
GLAZING — This consists in covering certain meats with a thin,
golden^brown paste (a glaze) made by boiling down rich soup stock.
It is used to give meats which have not been colored by cooling, a
glossy surface, and a brown, roasted appearance.