The word larding has very often occurred in our receipts; it may be thought to belong to a style of cooker too good for the cottage. On the contrary, it is an economica, process, and will make lean meat go much farther than without it.
Get what is called a larding needle, that is, a piece of steel from six to nine inches long, pointed at one end, and having four slits at the other, which will hold a small strip of bacon when put between them. They will perhaps cost tenpence. Cut the pieces of bacon two or three inches long and a quarter to half an inch square, put each one after the other in the pin, insert it in the meat, and leave only half an inch out; eight pieces to each pound.