Name: Larding
Ingredients: Bacon, cut into pieces ¼ inch thick, 2 inches long, and ½ inch wide; Lean meat (such as breasts of dry white birds)

Larding

Ingredients

Bacon, cut into pieces ¼ inch thick, 2 inches long, and ½ inch wide
Lean meat (such as breasts of dry white birds)

Directions

Insert a piece of bacon into the slits of a larding pin.
Insert the pointed end of the larding pin into the meat.
Repeat until the meat is covered with bacon 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.