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To Lard

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Lard

Ingredients

Directions

  1. Cut thin, even slices of pork parallel to the rind.

  2. Cut these slices into long, narrow strips that fit into a larding needle.

  3. For beef, veal, turkey, or chicken, make strips about the size of a lead pencil and 3.5 inches long.

  4. For birds, chops, and sweetbreads, make strips about the size of a match.

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.

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