Larding is a process that requires practice, when it is very easy; it means to take a stitch in the surface of meat, and is really more ornamental than anything else. For purposes of moistening and flavoring dry meats, the process called "daubing" is far better and perfectly easy.

In larding cut the strips of solid salt pork about the third of an inch square and two inches long for large pieces of meat, a quarter of an inch for smaller, and as thick as a good straw for poultry. Cut the strips, which are called lardoons, parallel to the rind some time before you want them, and lay them on ice; take care they are never too large for the needle. Mark the surface of the meat at equal distances with a knife, then put in the larding-needle at the first mark; push it almost up to the end, bringing the point out at the second mark, then pull it back, insert the lardoon in it, and bring it through, leaving the pork in the meat and an end where it entered and where it came out.

Meat a la daube has holes made through it and pieces of pork as thick as your finger inserted; they go all through the meat.