[Sca-cooks] larding needle; when would you use it?

[Ysabeau]

I'll take a stab at this ~grin~

Back in the day, beef cattle were typically free range resulting in leaner
beef. You would lard beef to give it more flavor and moisture, particularly
in roasts. The same goes for venison. I'm guessing that the recipes you have
are for roasting the meat rather than pan frying or stewing. As the roast
heats up, the fat melts basting the meat from the inside.

Ysabeau


On 2/9/07, terry l. ridder <terrylr at blauedonau.com> wrote:
>
> hello;
>
> 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?
>
> --
> terry l. ridder ><>
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