Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

taste, from one to three or four tablespoonfuls, mix well again, and put away for at least two or three hours, but not longer than twelve hours. _Eggs and Crumbs for frying._--The eggs are beaten as for omelets, with a little salt. The objects to be fried are dipped in the eggs first, then rolled in bread-crumbs and fried. _Another._--When rolled in bread-crumbs as above; dip again in the eggs, roll again in bread-crumbs and fry. _Another._--Dip the object in melted butter, then in eggs, and roll in bread-crumbs; fry. LARDING. All pork-butchers sell salt pork for larding. Cut it in slices and then by cutting the slices across it makes square strips or fillets. The strips must be of a proper size to be easily inserted into the larding-needle, and are about two inches and a half long. When the needle is run half way through the meat, insert the salt pork into it, pull the needle off and leave the salt pork inside of the meat, both ends of it sticking out. If it were running through, that is, if the salt pork were pulled off with the needle, most likely the strips are too small; then pull slowly, and when the salt pork is far enough into the meat, press on it with the finger and pull the needle, it will then stay in its proper place. It is better to cut a few strips first and try if they are of a proper size. If, in pulling off the needle, the salt pork does not enter the meat, the strips are too large. If the strips are of a proper size and break while pulling the needle off, then the pork is not good. _Fricandeau_, sweetbreads, birds, etc., are larded in the same way. For beef _à la mode_, it is described in the receipt. LARDING-NEEDLE. The best are made of brass. Those that are sold for steel are generally of iron, and break easily. Those for beef _à la mode_ are of steel, and must be flat near the point, in order to cut the