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

[Diane & Micheal Reid]

 Sorry for being late but was away for awhile
  Larding, putting fat into meat with a needle. Any type of meat with its 
own fat to increase moisture content , and flavor of the meat.
  Salt pork used mostly because most meats for an army would have been 
salted for storage, and transportation. Not fresh.
 Da
----- Original Message ----- 
From: "terry l. ridder" <terrylr at blauedonau.com>
To: <sca-cooks at lists.ansteorra.org>
Sent: Friday, February 09, 2007 4:41 PM
Subject: [Sca-cooks] larding needle; when would you use it?


> 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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