500 LEWIS'S AMERICAN SPORTSMAN. 



LARDED GAME. 



Game-birds of all kinds, when skilfully trussed, larded hand- 

 somely, and roasted brown, present a very beautiful appearance 

 on the table; but we do not relish them so well as when served up 

 perfectly au naturel. However, as before said, it is sometimes not 

 only expedient but agreeable to us to consult the palates of our 

 friends as well as to titillate their fancies by the variety of our 

 get-out. 



The process of larding is a very simple matter,* and may be 

 learned from any cookery-book. The practice of it, however, upon 

 small game in particular, requires some judgment and a great deal 

 of nicety. 



Before larding the birds, they may or may not be stuffed with 

 a small portion of grated pork, bread-crumbs, and butter: the 

 drippings ought to be received, as before, upon slices of thin toast. 

 Roasted in this way, birds are certainly more juicy than when 

 cooked perfectly plain, but are not, perhaps, so delicate to the 

 palate of a true epicurean sportsman, as they have lost a portion 

 of their natural gamy flavor, owing to the circumstance that the 

 flesh and juices have become impregnated with the fat used in the 

 larding, as well as that in the stuffing. 



Larded grouse are better than larded partridges, larded par- 

 tridges better than larded snipe, and larded snipe better than 

 larded woodcock. 



* Larding-needles may be had at the furnishing or hardware stores. 



