Name: To Lard
Ingredients: firm young pork (salted); thin, even slices of pork; long, narrow strips of pork fat

To Lard

Ingredients

firm young pork (salted)
thin, even slices of pork
long, narrow strips of pork fat

Directions

Cut thin, even slices of firm young pork parallel to the rind.
Cut these slices into long, narrow strips that will fit into the larding needle.
For beef, veal, turkey, or chicken, cut strips about the size of a lead pencil and 3.5 inches long.

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.