To lard meat or poultry is to introduce into the surface of the
flesh, slips of the fat only of bacon, by means of a larding-pin
or larding-needle, it being called by both names. It is a steel
instrument about a foot long, sharp at one end, and cleft at the
other into four divisions, which are near two inches in length,
and resemble tweezers. It can be obtained at the hardware stores.
Cut the bacon into slips about two inches in length, half an inch
in breadth, and half an inch in thickness. If intended for
poultry, the slips of bacon should not be thicker than a straw.
Put them, one at a time, into the cleft or split end of the
larding-needle. Give each slip a slight twist, and press it down
hard into the needle with your fingers. Then push the needle
through the flesh, (avoiding the places where the bones are,) and
when you draw it out it will have left behind it the slip of bacon
sticking in the surface. Take care to have all the slips of the
same size, and arranged in regular rows at equal distances. Every
slip should stand up about an inch. If any are wrong, take them
out and do them over again. To lard handsomely and neatly requires
practice and dexterity.
Fowls and game are generally larded on the breast only. If cold,
they can be done with the fat of cold boiled ham. Larding may be
made to look very tastefully on any thing that is not to be cooked
afterwards.