Cold meat or poultry is far better for larding than that which is yet to cook.
This is also the best way to cook all birds, but the larding may be omitted.
Lay it on top of your partridges, and cover with strips of larding pork.
Cover the top with thin layer of larding pork, and then cover all with dough.
The strip of fat that occurs between the rind, or outer coat, and the first layer of lean is the firmest and the best for larding.
Lard them with small slips of the fat of bacon drawn through the flesh with a larding needle, Roast them before a clear fire.
Larding may be made to look very tastefully on any thing that is not to be cooked afterwards.
Lard′-oil, a lubricating and illuminating oil expressed from lard; Lar′don, Lar′doon, a strip of bacon used for larding.
Take a piece of larding pork and tie it on each bird's breast so as to keep it in shape.
It would be well to tie the larding pork around the lettuce, so that the farce should not escape.
