The 1918 Fanny Farmer Cookbook

long. To lard, insert one end of lardoon into larding−needle, hold needle firmly, and with

pointed

end take up a stitch one−third inch deep and three−fourths inch wide; draw needle through,

being taken that lardoon is left in meat and its ends project to equal lengths. Arrange lardoons

parallel rows, one inch apart, stitches in the alternate rows being directly underneath each

Lard the upper surface of cuts of meat with the grain, never across it. In birds, insert lardoons

care

other.

right angles to breast−bone on either side. When large lardoons are forced through meat from

surface to surface, the process is called daubing. Example: Beef à la mode. Thin slices of fat

salt

pork placed over meat may be substituted for larding, but flavor is not the same as when pork

drawn through flesh, and the dish is far less sightly.

Boning is removing bones from meat or fish, leaving the flesh nearly in its original shape.

boning, a small sharp knife with pointed blade is essential. Legs of mutton and veal and loins

beef may be ordered boned at market, no extra charge being made.

For

Whoever wishes to learn how to bone should first be taught boning of a small bird; when

accomplished, larger birds, chickens, and turkeys may easily be done, the processes varying

little. In large birds tendons are drawn from legs, and the wings are left on and boned.

this is

but

How to Bone a Bird

In buying birds for boning, select those which have been fresh killed, dry picked, and not

drawn.

Singe, remove pinfeathers, head, and feet, and cut off wings close to body in small birds. Lay

bird on a board, breast down.

Begin at neck and with sharp knife cut through the skin the entire length of body. Scrape

flesh from backbone until end of one shoulder−blade is found; scrape flesh from

the

shoulder−blade

and continue around wing−joint, cutting through tendinous portions which are encountered;

then

bone other side. Scrape skin from backbone the entire length of body, working across the ribs.

Free wishbone and collar−bones, at same time removing crop and windpipe; continue down

breastbone, particular care being taken not to break the skin as it lies very near bone, or to cut

the delicate membranes which enclose entrails. Scrape flesh from second joints and

drumsticks,

Chapter II − COOKERY