French Bacon for Larding from Modern Cookery for Private Families by Eliza Acton
Cut the bacon from the pig with as little lean to it as possible. Rub it well in every part with salt which has been dried, reduced to powder, and sifted; put the layers of bacon close against and ...
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Cooking tools:
- Chef's knife
- Mortar and pestle
- Sifter
- Wooden trough
- Cutting board
- Weight
Ingredients
- salt, 14 oz.
- Pork, 14 lbs.
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