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213. Larding a Piece of Meat

Larding a piece of meat is a simple
operation, and it is one which will greatly add to the juiciness of the

dish. Cut a piece of salt pork into strips quarter of an inch thick and

two or three inches long. Slip these into a larding needle and draw the

needle through the meat, so either end of the pork will protrude beyond

the meat.