Cooking Chops and Steaks
Ingredients
Directions
Prepare
Prepare a clear red fire and place the gridiron on it for 2 minutes before adding the meat.
Lay the meat lengthwise on a clean napkin across your hand, forming a bridge with your thumb.
Lard the meat
Using a larding needle, make 3 distinct lines across the meat, ½ inch apart.
Insert the needle into the 3rd line and bring it out at the 1st line, placing a piece of bacon (2 inches long and slightly wider than ¼ inch) in the needle.
Draw the needle through, leaving ½ inch of bacon at each line.
Continue this process until the entire surface is larded in chequered rows.
For poultry, briefly dip in boiling water to firm the flesh.
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.
Explore the science
What each ingredient does
- Bacon
- Adds fat that melts into the lean meat, keeping it moist and adding savoury flavour during cooking.
The step that matters
Drawing the bacon through the lines. Leaving about ½ inch of bacon at each line keeps the strips anchored so they stay in place and render evenly as the meat cooks.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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