Category:Lard

Lard, n. Etym: [F., bacon, pig's fat, L. lardum, laridum; cf. Gr. (

1. Bacon; the flesh of swine. [Obs.] Dryden.

2. The fat of swine, esp. the internal fat of the abdomen; also, this fat melted and strained. Lard oil, an illuminating and lubricating oil expressed from lard. -- Leaf lard, the internal fat of the hog, separated in leaves or masses from the kidneys, etc.; also, the same melted.

lard Lard, v. t. [imp. & p. p. Larded; p. pr. & vb. n. Larding.] Etym: [F. larder. See Lard, n.]

1. To stuff with bacon; to dress or enrich with lard; esp., to insert lardons of bacon or pork in the surface of, before roasting; as, to lard poultry. And larded thighs on loaded altars laid. Dryden.

2. To fatten; to enrich. [The oak] with his nuts larded many a swine. Spenser. Falstaff sweats to death. And lards the lean earth as he walks along. Shak.

3. To smear with lard or fat. In his buff doublet larded o'er with fat Of slaughtered brutes. Somerville.

4. To mix or garnish with something, as by way of improvement; to interlard. Shak. Let no alien Sedley interpose To lard with wit thy hungry Epsom prose. Dryden.

lard Lard, v. i.

Defn: To grow fat. [Obs.]