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Updated: June 21, 2025
We submit that it is hardly worth his while to continue "larding the lean earth" with his carcase in the vain endeavour to emulate angels, whom in no respect he at all resembles. Pork on the Hoof. The motto aut Csar aut nullus is principally nonsense, we take it. If one may not be a man, one may, in most cases, be a hog with equal satisfaction to his mind and heart.
But my dear to relate to you in detail the way in which they multiplied fourteen sticks of firewood by two bits of ginger and a larding needle, or divided pretty well everything else there was on the table by the heater of the Italian iron and a chamber candlestick, and got a lemon over, would make my head spin round and round and round as it did at the time.
With a sharp knife make holes deep enough to let in the larding; then rub the beef over with the seasoning, and bind it up tight with a tape. Set it in a well tinned pot over a fire, or rather a stove: three or four onions must be fried brown and put to the beef, with two or three carrots, one turnip, a head or two of celery, and a small quantity of water.
Filets of beef may be supplied by the butcher already trimmed and larded, but a more economical way is to buy the large piece which contains the tenderloin. Have the butcher cut the tenderloin out and the rest of the meat into slices one-half or one inch thick; these pieces may be used to advantage in beef olives, stews or pies, the bones in the piece of meat to be broken up for the soup pot. The filet is then to be prepared by the cook in this manner: Remove all skin and fat; fold the thin end under and skewer in place; the upper side must present a smooth surface for larding; with a larding needle lard the filet of beef in regular and even rows, with strips of firm, fat pickled pork one-quarter of an inch square and about two and one- quarter inches long. The lardoon should be about one-third of an inch under the surface and come out about three-quarters of an inch from where it went in, one-half inch projecting on each side. Place the filet in a small baking pan, with minced salt pork and suet on the bottom of the pan, and six spoonfuls of stock to baste the filet. One-half to three-quarters of an hour will roast it, depending on heat of oven and whether it is preferred underdone or well done. Serve with mushroom sauce or
Munniglut, contentedly smoothing the folds out of the superior slope of his paunch, exuding the peculiar aroma of his oleagmous personality, and larding the new roadway with the overflow of a righteousness secreted by some spiritual gland stimulated to action by relish of his own identity.
When the pickle is cold, take the fat from it, and put them in again. Keep them in a stone jar, tied down with a bladder to keep out the air. Instead of larding, put into some a stuffing made of yolks of eggs boiled hard, and marrow in equal quantities, with sweet herbs, pepper, salt, and mace.
But Duddeley was the first Englishman, as far as I am aware, who marched, 'for his experience and pleasure, four long marches through the island; the last fifty miles going and coming through a most monstrous thicke wood, for so is most part of the island; and lodging myself in Indian townes. Poor Sir Robert 'larding the lean earth as he stalked along' in ruff and trunk hose, possibly too in burning steel breastplate, most probably along the old Indian path from San Fernando past Savannah Grande, and down the Ortoire to Mayaro on the east coast.
There came out of it a company of cooks, to the number of twenty or thirty, who went to plant themselves about a very long table set up in the forest, with their larding pins in their hands and fox tails in their caps, and began to work, keeping time to a very harmonious tune. The Princess, all astonished at this sight, asked them for whom they worked.
Strain it, and set it on the fire again, having added half a pint of claret, and the juice of two large oranges. Simmer it for a few minutes, pour some of it into the dish with the game, and serve the remainder in a boat. If you stuff them with force-meat, you may, instead of larding, brush them all over with beaten yolk of egg, and then cover them, with bread-crumbs grated finely and sifted.
Whilst Pantagruel was writing these foresaid verses, Panurge halved and fixed upon a great stake the horns of a roebuck, together with the skin and the right forefoot thereof, the ears of three leverets, the chine of a coney, the jaws of a hare, the wings of two bustards, the feet of four queest-doves, a bottle or borracho full of vinegar, a horn wherein to put salt, a wooden spit, a larding stick, a scurvy kettle full of holes, a dripping-pan to make sauce in, an earthen salt-cellar, and a goblet of Beauvais.
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