larding-needle

larding-needle (plural larding-needles)

1. Dated form of larding needle.
   • 1904, Carolyn Wells, “Shopping”, in Patty at Home, New York, N.Y.: Dodd, Mead & Company, →OCLC, page 62:

     “And we must get a rolling-pin,” she cried, “for I shall make pumpkin pies every day. Oh, and I want a farina-kettle and a colander, and a bain-marie, and a larding-needle, and a syllabub-churn.”

   • 1941 May 29, “Hints For Brides”, in The Honolulu Advertiser, 85th year, number 19,572, page twenty-one, column 5:

     These strips are called lardons, and are inserted either by making an incision in the surface and laying the lardon in the slashing or by the use of a larding-needle.

   • 1960 June 23, Joseph Donon, “Noted French chef offers a guide to gourmet dining”, in The Philadelphia Inquirer, volume 262, number 175, Triangle Publications, Inc., page 30:

     Scissors, kitchen needles, larding-needles, and skewers have special functions.

   • 1987, Punch, volume 292, page 40:

     “A stitch in time saves nine” came about when a suburban football team ate a barded joint of gammon (for high tea) in which the practitioner had regrettably left two larding-needles.