Lard

Definition and stakes

Portrait of Isabella Beeton Isabella Beeton,  Mrs. Beeton's Book of Household Management (1907)

“ They should be inserted as evenly as possible in horizontal lines, and the lardoons forming the second and fourth rows must intersect those of the first and third, thus producing the diagonal lines, and diamond-shaped spaces. The primary object of larding is to add a fatty substance to lean, dry meats, such as the breast of chickens and other birds, backs and thighs of hares, small, lean fillets of veal, mutton and beef, and many other things. ”
Source: Wikisource

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