from The American Heritage® Dictionary of the English Language, 4th Edition
- n. The white solid or semisolid rendered fat of a hog.
- transitive v. To cover or coat with lard or a similar fat.
- transitive v. To insert strips of fat or bacon in (meat) before cooking.
- transitive v. To enrich or lace heavily with extra material; embellish: larded the report with quotations.
- transitive v. To fill throughout; inject: "The history of Sicily was larded with treachery” ( Mario Puzo).
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Fat from the abdomen of a pig, especially as prepared for use in cooking or pharmacy.
- n. Fatty meat from a pig; bacon, pork.
- v. to stuff (meat) with bacon or pork before cooking
- v. to smear with fat or lard
- v. to garnish or strew, especially with reference to words or phrases in speech and writing
- v. To grow fat.
from the GNU version of the Collaborative International Dictionary of English
- n. Bacon; the flesh of swine.
- n. The fat of swine, esp. the internal fat of the abdomen; also, this fat melted and strained.
- transitive v. To stuff with bacon; to dress or enrich with lard; esp., to insert lardons of bacon or pork in the surface of, before roasting.
- transitive v. To fatten; to enrich.
- transitive v. To smear with lard or fat.
- transitive v. To mix or garnish with something, as by way of improvement; to interlard.
- intransitive v. To grow fat.
from The Century Dictionary and Cyclopedia
- n. The fat of swine; bacon; pork.
- n. The fat of swine after being separated from the flesh and membranes by the process of rendering; the clarified semi-solid oil of hogs' fat.
- To stuff with bacon or pork; introduce thin pieces of salt pork, ham, or bacon into the substance of (a joint of meat) before cooking, in order to improve its flavor.
- Hence To intersperse with something by way of improvement or ornamentation; enrich; garnish; interlard.
- To pierce as in the operation of larding.
- To apply lard or grease to; baste; grease; besmear.
- To fatten.
- To grow fat.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- v. prepare or cook with lard
- n. soft white semisolid fat obtained by rendering the fatty tissue of the hog
- v. add details to
Middle English, from Old French larde, from Latin lārdum.(American Heritage® Dictionary of the English Language, Fourth Edition)
From Old French lard ("bacon"), from Latin lardum, laridum ("bacon fat"). (Wiktionary)