Larding

Larding bacon should be bought and sliced into neat pieces two to three inches long, ⅜ inch wide, and ⅛ inch thick. The strips of bacon should be dusted with salt, pepper, nutmeg, and appropriate spices, and if possible soaked in a little brandy for an hour before use though this is not essential. The strips are used in the proportion of three ounces of fat to each pound of meat, and are inserted horizontally into the meat by means of a larding needle.