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Updated: May 12, 2025
"For example," says she, "when I bid them lard a fowl, if I should bid them lard with large lardoons they would not know what I meant; but when I say they must lard with little pieces of Bacon, they know what I mean." I have been greatly charmed with Hannah Glasse's "Art of Cookery," 1747, and with her "Complete Confectioner" likewise in a modified degree.
Use the round, as in the foregoing receipt, and remove the bone; and for eight pounds allow half a pint of good vinegar; one large onion minced fine; half a teaspoonful each of mustard, black pepper, clove, and allspice; and two tablespoonfuls of brown sugar. Cut half a pound of fat salt pork into lardoons, or strips, two or three inches long and about half an inch square.
Place in a well-buttered baking-dish; sprinkle with fine bread-crumbs, chopped onion and parsley. Put flakes of butter on top and pour in 1 cup of tomato-sauce. Let bake until done. Baste often with the sauce. Serve with celery salad with French dressing. Italian Roast Beef. Cut several deep incisions in the upper round of beef and press into them lardoons of salt pork.
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