Modern cookery for private families

for it will be found in Chapter XIII. A turkey is sometimes larded with alternate lardoons of fat bacon and of bullock’s tongue, which has been pickled but not dried: we apprehend that the lean of a half-boiled ham, of good colour, would answer the purpose quite as well, or better. Larding the surface of meat, poultry, or game, gives it a good appearance, but it is a more positive improvement to meat of a dry nature to interlard the inside with large lardoons of well-seasoned, delicate, striped English bacon. BONING. Very minute directions being given in other parts of our volume for this, we confine ourselves here to the following rules:—in disengaging the flesh from it, work the knife always _close to the bone_, and take every care not to pierce the outer skin. TO BLANCH MEAT OR VEGETABLES. This is merely to throw either into a pan of boiling water for a few minutes, which gives firmness to the first, and is necessary for some modes of preparing vegetables. The breast only of a bird is sometimes held in the water while it boils, to render it firm for larding. To preserve the whiteness of meat, and the bright green of vegetables, they are lifted from the water after they have boiled a few minutes, and are thrown immediately into spring water, and left till cold. 5 to 10 minutes. GLAZING [Illustration] This process we have explained at the article _Glaze_, Chapter IV. The surface of the meat should be covered evenly, with two or three separate layers of the glaze, which, if properly made, soon becomes firm. A ham should be well dried in the oven before it is laid on. Cutlets of all kinds may be glazed before they are sent to table, with very good effect. The figure above represents a glaze-pot and brush, used for heating and applying the preparation: a jar placed in a pan of boiling water may be substituted for the first, when it is not at hand. TOASTING. [Illustration] A very cheap apparatus, by which chops can be dressed before