¹ Source: wiktionary.com
Definition of Larding
1. lard [v] - See also: lard
Lexicographical Neighbors of Larding
Literary usage of Larding
Below you will find example usage of this term as found in modern and/or classical literature:
1. Modern Cookery, in All Its Branches: Reduced to a System of Easy Practice by Eliza Acton (1858)
"The following directions for larding a partridge will serve equally for poultry,
or for other kinds of game:— Secure one end of the bacon in a slight ..."
2. The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery by Alexis Soyer (1847)
"My motive for introducing the directions for larding at the commencement of this
work, is to give it the importance which it deserves. it having in all ..."
3. Consolidated Library of Modern Cooking and Household Recipes by Christine Terhune Herrick (1904)
"LESSON XXIII larding, BLANCHING, BONING LAUDING LAUDING is performed by introducing
fat strips of meat, ham, and bacon into poultry and meats which are ..."
4. Fifty Years in a Maryland Kitchen by B. C. Howard, Jane Grant Gilmore Howard, James B. Herndon, Herndon/Vehling Collection (1881)
"DIRECTIONS FOR larding THE INSIDE OP MEAT. For game and fricandeau, where only
the outside is larded, the bacon should be an eighth of an inch square and ..."
5. Mrs. Putnam's Receipt Book: And Young Housekeeper's Assistant by Elizabeth H. Putnam (1869)
"larding. larding is to cut salt pork in fine strips (you can find larding-needles
at any kitchen furnishing store). Tou can see by that how thick the strips ..."
6. Mrs. Putnam's Receipt Book: And Young Housekeeper's Assistant by E. Putnam (1869)
"larding. larding is to cut salt pork in fine strips (you can find larding-needles
at any kitchen furnishing store). You can see by that how thick the strips ..."
7. The Economics of Modern Cookery by M. M. Mallock (1900)
"A larding-needle is a tube of thin metal tapering to a sharp point at one end,
and slit at the other into four divisions. ..."
8. A Manual of Domestic Economy: Suited to Families Spending from £150 to £1500 by John Henry Walsh (1874)
"7—larding. 1651. larding Consists in the introduction of thin and narrow pieces
of ham or bacon into poultry and meats naturally somewhat dry and devoid of ..."
Other Resources:
Belarusian