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Updated: June 21, 2025
Her jar provides me with an Ichneumon possessed of the inoculating larding- pin: a Cryptus who, as a grub, had fed on Spiders' eggs. Nothing but empty shells was left inside the central keg; the germs were completely exterminated. There are other Ichneumon-flies, moreover, addicted to robbing Spiders' nests; a basket of fresh eggs is their offspring's regular food.
"By all means, landlord, by all means, let us have them, roasted on a spit, man, do you hear? roasted on a spit, and let your cook lard them well with fat bacon; there is no bird so fat but a larding doth help it for my eating," said the elder man, rubbing his hands and laughing more and more cheerily as his companion looked each moment more and more glum.
Fouquet had originally been a cook in the service of Madame Catherine, and was famous for his talent for larding poultry, but he had subsequently entered the household of Henry, where he had been employed in the most degrading service which one man can render to another. Memoires de Sully, Liv. vi. p. 296, note 6.
Daube: Otherwise Beef a la Mode: Take five pounds good lean beef, rump or top round, and lard it with a quarter pound salt pork or fat bacon, cut in thin strips and season highly with salt, pepper, onion, garlic, thyme, parsley, and bay leaves, all minced fine. Crowd in the seasoning as well as the larding strips. Make the cuts for larding three to four inches long.
Oftentimes in finding how sadly ignorant of really essential and vital facts and rules were some of those whom we had been larding with the choicest scraps of science, I have doubted whether the old one-man system of teaching, when the one man was of the right sort, did not turn out better working physicians than our more elaborate method.
53. =Calf's Liver larded.= The operation of larding is done by passing strips of larding pork, which is firm, white, fat pork, cut two inches long, and quarter of an inch square, in rows along the surface of a liver, placing the strips of pork in the split end of a larding needle, and with it taking a stitch about a quarter of an inch deep and one inch long in the surface of the liver, and leaving the ends of the pork projecting equally; the rows must be inserted regularly, the ends of the second coming between the ends of the first, and so on, until the surface is covered; the liver is then laid in a dripping pan on one ounce of carrot, one ounce of onions, and one ounce of salt pork sliced, half a teaspoonful of salt, quarter of a saltspoonful of pepper, three sprigs of parsley, one of thyme, three bay leaves, and six cloves; a gill of Spanish sauce or brown gravy is poured over it, and it is cooked in a moderate oven about an hour, until it is thoroughly done.
Wishart had been larding them over with praises, and he was only waiting to have the resolution put and carried, as a matter of course, and was absolutely making ready, and seemed even to be clearing his throat, to thank the enlightened and patriotic Electors of Westminster, for the great honour which they had conferred upon him, and his honourable friends.
Then take three pounds of good Lard, and cut it into larding pieces, about the thickness of a two-peny cord, and Lard it well, but first season your bits of Lard, with half an Ounce of Pepper, and a handful of Salt, then bind each of them well over with Pack-thread, and have ready over the fire about two Gallons of Beef-broth, and put them in a little before it boileth; when they boil, and are clean skimmed, then put in some six Bay-leaves; a little bunch of Thyme; two ordinary Onions stuck full of Cloves, and Salt, if it be not Salt enough already for pickle; when it hath boiled about half an hour, put in another half Ounce of beaten White-Pepper, and a little after, put in a quart of White-wine; So let it boil, until it hath boiled in all an hour; and so let it lie in the pickle till you use it; which you may do the next day, or any time within a fortnight; in stead of broth you may use water, which is better; in case you do four or six, which of themselves will make the pickle strong enough.
Make a strong essence of ham and veal, with a little mace; then lard the large oysters with a fine larding pin; put them, with as much essence as will cover them, into a stew-pan; let them stew and hour, or more, over a slow fire. They are used for garnishing, but when you make a dish of them, squeeze in a Seville orange.
One would think that the inventor of these scandals was a crutched and limping fellow, who being himself stunted and dwarfed below the waist was trying to sneer into disuse all walking the world over, or one who was paunched by fat living beyond carrying power, larding the lean earth, fearing lest he sweat himself to death, some Falstaff who unbuttons him after supper and sleeps on benches after noon.
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