Cut the firmest bacon fat, with a heated or very sharp knife, into
square lengths of equal size. Placing one end in a larding-needle, draw
it through the skin and a small bit of the meat, leaving the strip of
pork, or lardoon, as it is called, in the meat. The two ends left
exposed should be of equal length. The punctures for the lardoons should
be in rows, of equal distance apart, arranged in any fanciful way that
may suit the cook. The usual form for larding, however, is as shown in
cut (page 57).