“Put a strip (also called a lardoon) into the needle as far as it will go.”
“The lardoon should be about one-third of an inch under the surface and come out about three-quarters of an inch from where it went in, one-half inch projecting on each side.”
“Thrust the needle into the meat at one of the side lines; and when it is about half way through to the top of the piece, press the steel slightly with the thumb and fore-finger, to hold the lardoon in place until it has entered the meat.”
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