The modern housewife or ménagère : comprising nearly one thousand receipts for the economic and judicious preparation of every meal of the day, with those of the nursery and sick room, and minute directions for family management in all its branches ... / by Alexis Soyer.

  • Soyer, Alexis, 1809-1858.
Date:
1849
Catalogue details

Licence: Public Domain Mark

Credit: The modern housewife or ménagère : comprising nearly one thousand receipts for the economic and judicious preparation of every meal of the day, with those of the nursery and sick room, and minute directions for family management in all its branches ... / by Alexis Soyer. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    through, drawing the knife from the handle towards the point, and proceed thus with all the piece, it will thus make every piece of bacon of the same size. Then proceed to lard as follows.—Having the fricandeau trimmed as No. 429, lay it lengthwise upon a clean napkin across your hand, forming a kind of bridge with your thumb at the part you are about to commence at, then with the point of the larding-needle make three distinct lines across, half an inch apart, run the needle into the third line (at the further side of the fricandeau) and bring it out at the first, placing one of the lardons in it, draw the needle through, leaving out a quarter of an inch of the bacon at each line: proceed thus to the end of the row; then make another line half an inch distant, stick in another row of lardons, bringing them out at the second line, leaving the ends of the bacon out all of the same length; make the next row again at the same distance, bringing the ends out between the lardons of the first row, proceeding in like manner until you have larded the whole surface in chequered rows: proceed in a similar way with everything you lard; and in case of poultry hold the breast over a charcoal fire for one minute, or dip it into boiling water in order to make the flesh firm. By following these directions, any cook may be able to lard, if not well, sufficient for general use.