[Sca-cooks] larding needle; when would you use it?
Stefan li Rous
StefanliRous at austin.rr.com
Fri Feb 9 21:16:43 PST 2007
terry l. ridder asked:
<<< while reading some old manual for army cooks, 1893, and 1896
editions,
several recipe discuss the larding needle. basically, inserting strips
of salt pork or pork fat minus rind into a hunch of meat, beef or
venison.
when and/or why ( not sure there is a difference between the two ) would
one use a larding needle? >>>
Perhaps this will help:
larding-msg (12K) 9/11/04 Inserting fat into meat in period
and today.
http://www.florilegium.org/files/FOOD/larding-msg.html
And for a bit of free-association... not requiring needles: :-)
larded-milk-msg (20K) 11/ 8/05 Larded milk. A fried, fresh
cheese dish.
http://www.florilegium.org/files/FOOD/larded-milk-msg.html
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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