Skip to main content

Larding

Use bacon cured without saltpetre to avoid reddening white meats.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Larding

Ingredients

Directions

  1. Lay the bacon on a table with the rind side down.

  2. Trim off any rusty parts and cut into equal slices.

  3. Stack the slices and cut them into narrow strips, ensuring each piece is the same size.

  4. For fricaudeaux, poultry, and game, make strips about 2 inches long and slightly more than ⅛ inch wide.

  5. For larding fillets of beef or loin of veal, use thicker pieces.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes