If it be butcher's meat, pare it properly by removing in strips the skin covering the meat, then all the superfluous fat.

The way to lard a tenderloin is to pare a fine tenderloin of beef, weighing six pounds after it is trimmed; remove the fat, slide the blade of a thin knife between the skin and the meat, and press it on the skin so as to avoid injuring the flesh; remove also the superfluous fat on the side, then cut the two ends round shaped. Choose a larding needle of suitable size to hold the larding pork that should be cut into pieces of three-sixteenths by two and a quarter inches long; lav the. tenderloin lengthwise on a heavy towel, place this over the left arm, then proceed to lard the meat with the larding needle threaded with a piece of the pork, boring the meat from right to left. The needle containing the pork must be stuck in the flesh to a depth depending upon its length, but the needle must be withdrawn with one stroke, so that the pork remains in the meat visible of an equal length on both sides. After the first row is larded, the next one should be slipped exactly between those of the first row; then instead of larding between the two lards of the last row. begin the operation from the start, which means lard two more rows the same as the first, observing that the second ones are arranged contrarywise to the first two, then continue until the whole tenderloin is filled.

Proceed exactly the same for fricandeau, racks of veal, grenadins or sweetbreads.

Fig. 56.

Fig. 57.

Fig. 58.

Fig. 59.

When a piece of poultry or game is required to be larded, it must first be drawn, singed and trussed, then singe the breast once more, or else dip this part into boiling water to harden the meat; after this is cold, lard with lardons adapted to their size. This in fact is the whole theory of larding, and by examining various larded pieces, one can easily become an adept in the art.