In which aray, braue souldier doth he lye, Larding the plaines, and by his bloody side, Yoake fellow to his honour dying wounds, The noble Earle of Suffolke also lyes.
Take a round of beef of about four pounds, cut half a pound of larding pork in strips about two inches long, which roll in a tablespoonful of chopped parsley.
Lay it on top of your partridges, and cover with strips of larding pork.
Prepare a chicken as for roasting, lard the breasts with pieces of larding pork, about an eighth of an inch wide and an inch and a half long.
Take three and a half pounds of the fillet of beef, and with a knife remove the skin on top; cut some larding pork into strips, with which lard your beef on the surface.
Tie all well together, and cover your partridges with pieces of larding pork.
It would be well to tie the larding pork around the lettuce, so that the farce should not escape.
Singe and remove the skin from the feet, and cut them in small pieces, as also four ounces of larding pork.
Blanch some sweetbreads as the foregoing, pare them neatly, and lard them thickly with larding pork.
Place on top of these the other half of your sausage-meat, which cover with another layer of larding pork, ham, and truffles.
Wrap up each lettuce with a piece of very thin larding pork, place them carefully in a saucepan containing half a pint of consomme (or stock, Art.
Cover the top with thin layer of larding pork, and then cover all with dough.
Take about five pounds of rump of beef and lard it with a special larding needle with fresh larding pork.
Obtain from the butcher the nut of a leg of veal and lard it with thin strips of larding pork.
Remove the skins from the saddles of two hares, and lard them with thin strips of larding pork.
Put a layer of forcemeat in the bottom, then a few pieces of the breasts cut in long narrow strips, and a strip of lardingpork cut the same size.
Place in a small baking pan thin slices of larding pork, over the pork place a layer of chopped onion, carrot, turnip and celery; lay the tenderloin on top.
Stuff the leg with a forcemeat made of chicken or veal chopped very fine, and use with it the liver and a little strip of larding pork; season it with salt, pepper, and chopped parsley, and moisten it with one egg.
The larding needle holding a lardoon is pressed through the surface of the meat, taking a stitch about a quarter inch deep and an inch long, then drawn through, leaving the lardoon projecting on both sides.
The pork for larding is best cut lengthwise with the rind, and that nearest the rind is the firmest.
Dredge the fish with salt, pepper, and flour, and lay it on slices of larding pork in a baking pan.
Have a thick slice of larding pork wrapped around each bone, so it will not burn while cooking.
Larding is simply drawing small pieces of salt pork through the surface of meat.
Place in baking pan thin slices oflarding pork, over pork place layer of chopped onion, carrots, turnip, and celery; lay tenderloin on top.
Cut some even strips of bacon 1/4 of an inch thick, and with a larding needle thread neatly on top of meat.
Bacon for larding should be firm and fat, and ought to be cured without any saltpetre, as this reddens white meats.
After larding and trussing it, put it down to roast at a brisk fire; keep it well basted, and a short time before serving, dredge it with a little flour, and let it froth nicely.
If for larding fillets of beef or loin of veal, the pieces of bacon must be thicker.
Put this stuffing into two pigeons, tie larding bacon over them, and put them into a stewpan with a glass of Chablis, a cup of stock, an onion, and a carrot.
Then cut them into three or four pieces and arrange them round a dish, but see that the larding is well glazed over.
Larding may be made to look very tastefully on any thing that is not to be cooked afterwards.
Lard them with small slips of the fat of bacon drawn through the flesh with a larding needle, Roast them before a clear fire.
Crowd in the seasoning as well as the larding strips.
Make the cuts for larding three to four inches long.
Larding a piece of meat is a simple operation, and it is one which will greatly add to the juiciness of the dish.
Slip these into a larding needle and draw the needle through the meat, so either end of the pork will protrude beyond the meat.
Draw and truss the pigeons with the legs in the bellies, larding them with bacon, and slit them.
Make holes in the beef with the large larding needle or the steel, and press the macaroni into them.
Or, you can have one row of larding on each side of the back-bone.
One medium-sized larding needle will answer for all kinds of meat that are to be larded.
Larding is to give richness to a dry meat that does not have fat enough of its own; therefore, meats like goose, duck and mutton are not improved by larding.
As will be observed, larding is done by inserting strips of bacon or salt pork that are about 3 inches long and 1/4 inch thick into gashes cut into the sides of the fish.
It is sometimes used for larding purposes, but as it contains more lean than salt pork, has a very pleasing flavor, and is the most easily digested fat known, it is much used for food.
If a fillet of venison is to be roasted, proceed bylarding it with strips of salt pork.
This may be done by putting fat of some kind into the pan with the fish, by spreading strips of bacon over the fish, or by larding it.
The leg of lamb is to be larded with the larding pin with slices of bacon seasoned with salt and pepper, greased with butter or milk, or milk alone and salted when half cooked.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "larding" in a variety of sentences. We hope that you will now be able to make sentences using this word.
