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

[Stefan li Rous]

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 ****