The half of a Fowl with the flesh on. The half of a Fowl dissected.
DIRECTIONS FOR LARDING.
My motive for introducing the directions for larding at the commencement of this work, is to give it the importance which it deserves, it having in all former works been generally omitted, or lost amongst a multitude of receipts, which has made me desirous of placing it in a conspicuous place, in the hope that many families in the middle classes of society may be able to partake of that very inexpensive luxury.
Nothing but experience and practice would enable a person to lard well, I have, therefore, given the few following directions, so that a person might improve himself after once commencing. I have been induced to do so from the fact of having had many female cooks with me for improvement, many of whom could send up very good dinners, but few of them have scarcely known, or had any idea of larding, being in the habit of having it done by their poulterer whilst in London, and in the country avoiding it entirely: I shall, therefore, endeavour to explain, first, the choice of the bacon; secondly, the manner of cutting it; and lastly, the best mode of larding.
Choose the firmest bacon you can obtain, quite fat, and not at all red, or it would break and cause a deal of trouble. To cut it, take off the piece of lean at the bottom, lay it upon a board with the rind upwards, and beat gently with a cutlet-bat, trim the sides, and cut it into bands the breadth that you may require your lardons in length; if for a fillet of beef, two inches; for fricandeau, turkey, poularde, fowl, pheasant, or sweetbread, an inch and a half; and for lamb’s sweatbreads much smaller. Take one of the bands, place it before you with the rind downwards, and with a sharp knife cut it in slices, (but not separating it from the rind), of the thickness you require for the article you are about to lard, then place your hand at the top, press lightly, and draw your knife straight along as if cutting the bacon in slices, so as to form the lardons square at each end, commencing cutting from the heel of the knife, and finishing at the point.