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...Two larding needles are required to be
procured at any good house-furnishing store
one large-sized for veal, beef d Za mode, etc.; the
other, small, for poultry, cutlets, and sweetbreads.
In larding poultry, hold the breast over a clear
fire for a minute, or dip it in boiling water to make
the flesh firm. Cut some strips of firm fat bacon,
two inches long, and the eighth of an inch wide,
and make four parallel marks on the breast, put one
of these strips of bacon fat, called lardoons, into the
split end of the small needle, securely, and insert it
in the first mark, bringing it out at the second, leav-
ing an equal length of fat protruding at each end;
insert these lardoons at intervals of half an inch or
less down the two lines first commenced, and then do
the same with the two others....