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Larding Needle

should be two inches long and the third of an inch square. Put each strip of bacon, which is called a lardoon, into a larding needle. On the point of this take up as much of the flesh as will hold the lardoon firmly, draw the needle through, and part of the bacon with it, leaving about half an inch at each side. Repeat the process as evenly as possible, and at equal distances, until the meat requiring to be larded is covered with these chequered rows. Generally speaking, the breasts only of pheasants, chickens, turkeys, and partridges are larded, and the backs and thighs of hares. When the flesh is soft, as in the case of poultry, the part to be larded should be dipped for a moment into boiling water, which will give firmness to it.