Reference > Kitchen Equipment > Larding-needle
The best are made of brass. Those that are sold for steel are generally of iron, and break easily.
Those for beef a la mode are of steel, and must be flat near the point, in order to cut the meat.
Print recipe/article only
Hand-Book of Practical Cookery (1884).
Vintage Recipes © 2006-2017 LM Bornath | Hosted by JaguarPC