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Lard, To

Larding is sometimes spoken of as one of the most difficult operations of cookery, and yet it is exceedingly easy. It is a great improvement to all dry, lean meats, and requires to be neatly done in order to look well, but for this a little practice is all that is necessary. It is not at all unlike wool-work. Cut the bacon (which for white meat should be cured without saltpetre, for fear of reddening the flesh) into narrow strips of equal length and thickness. For poultry and game these should be two inches long, the eighth of an inch thick, and a quarter of an inch broad; but for fillets of beef and loins of veal they