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Larding, Blanching, Boning

( Originally Published 1904 )


LARDING is performed by introducing fat strips of meat, ham, and bacon into poultry and meats which are naturally dry and devoid of flavor. The meats which are usually so treated are turkey, rabbits, veal, and chickens.. The larding meat is cut into thin strips and is inserted at intervals of about an inch in the breast of the fowl or over the surface of the meat, by means of a larding needle. This is a short, thick needle with an opening or slit, controlled by a spring, into which the strips of bacon are inserted. They are practically sewed into the meat. A portion of the meat to be larded is pinched up and the needle forced through. When the strip of bacon is forced through by the needle the charge of larding. meat is released from the needle. Then the needle is withdrawn. Under the heat of the fire the fat dries out and bastes the fowl, rendering the meat juicy, and at the same time imparting a flavor. Meat when so treated is described on the menu as pique.


To blanch meat or vegetables is to plunge them into boiling water for a given length of time, generally two or three minutes; then throw them into a bowl of spring water and leave them until cold. With meat this is done for the purpose of giving firmness to the flesh,, and thus facilitating the operation of larding, and also to preserve the whiteness of certain meats, such as rabbits or fowls. With vegetables it is done to keep them green, and to take away their acrid flavor. .Ox tongues and almonds, fruit kernels, etc., are said to be blanched, when through the action of hot water the skin can be easily peeled off; calves' heads and feet are blanched to soften them, and thus make them easier to trim.


This is a method of treating fowl so as to re-move the bone, or carcass, from the flesh, and yet to leave the flesh in its original form.

To those to whom even carving is a hardship this may seem a difficult task.

In boning a chicken, make an incision from the neck to the rump of the fowl, down the breast; cut the neck off short; take out the crop; pull the skin well back to the wings; disjoint the wings-under the skin; clear the whole body down to the legs; draw back the legs so as to expose the sockets and cut the ligaments; peel the flesh-skin off to the tail; cut through the " tail piece " inside of the skin; and then turn:the carcass out. The shape of the fowl is then preserved by proper stuffing.

Other fowl are boned in the same way.


Place a clean cloth upon the table, and upon this lay the veal, skin side down. A sharp, strong-knife is needed. Cut off the flesh on the inner side nearly down to the blade-bone; detach the edge of this first; then work the knife under it, keeping close to it: Care must be used not to pierce. the outer skin. When the bone is separated from the flesh in all parts, unsocket it with the knife, and withdraw it. Then take out the second joint in the same way. With a little practice the two parts of the bone may be withdrawn without separating them. The knuckle-bone is, of course, left in. The greatest care is required that during the operation the outer skin be not pierced or broken. The meat is then ready for stuffing.

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