Larding

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Larding...





Larding is the process of putting small pieces of salt pork or bacon through the surface of uncooked meat. Tenderloin of beef, partridge, pigeon and liver are much improved in flavor when treated to this process. The pork to be used in this process should be kept in a cold place that it may be well chilled. Use that part of the pork which lies between the rind and vein. Make slices a little less than 1/4 inch thick. Cut into strips 1/4 inch wide, and from 2 to 2 and 1/2 inches long for beef, but not so long nor so large for small birds. The strips are called lardoons. A larding needle should be used to insert the lardoons. In the absence of a larding needle punch a hole through the meat with a steel and insert the lardoon with the fingers. The pork may be laid on the outer surface of the meat and removed after cooking.





Daubing is forcing strips of pork clear through the thickness of the meat, in distinction from larding, which is forcing it through the surface of the meat. This is done by punching a hole throught the meat with a steel, and then inserting the lardoons.