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lard

 - 6 dictionary results

lard

  [lahrd]
Use lard in a Sentence
–noun
1. the rendered fat of hogs, esp. the internal fat of the abdomen.
–verb (used with object)
2. to apply lard or grease to.
3. to prepare or enrich (lean meat, chicken, etc.) with pork or fat, esp. with lardons.
4. to supplement or enrich with something for improvement or ornamentation: a literary work larded with mythological allusions.
Origin:
1300–50; ME (v.), late ME (n.) < MF larder (v.), lard (n.) < L lār(i)dum bacon fat; akin to Gk lārīnós fat (adj.)

Related forms:
lardlike, adjective
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2009.
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lard   (lärd)   
n.  The white solid or semisolid rendered fat of a hog.
tr.v.   lard·ed, lard·ing, lards

  1. To cover or coat with lard or a similar fat.

  2. To insert strips of fat or bacon in (meat) before cooking.

    1. To enrich or lace heavily with extra material; embellish: larded the report with quotations.

    2. To fill throughout; inject: "The history of Sicily was larded with treachery" (Mario Puzo).


[Middle English, from Old French larde, from Latin lārdum.]
lard'y adj.
The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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Slang Dictionary
lard

  1. n.
    the police. (Streets. Derogatory. See also bacon; pig; pork.) : If the lard catches you violating your parole, you're through.
Dictionary of American Slang and Colloquial Expressions by Richard A. Spears.Fourth Edition.
Copyright 2007. Published by McGraw Hill.
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Word Origin & History

lard 
c.1420, "fat of a swine," from O.Fr. larde "bacon fat," from L. lardum "lard, bacon," probably cognate with Gk. larinos "fat," laros "pleasing to the taste."
Online Etymology Dictionary, © 2001 Douglas Harper
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Medical Dictionary

Main Entry: lard
Pronunciation: 'lärd
Function: noun
: ADEPS
Merriam-Webster's Medical Dictionary, © 2002 Merriam-Webster, Inc.
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Encyclopedia

lard

soft, creamy, white solid or semisolid fat with butter-like consistency, obtained by rendering or melting the fatty tissue of hogs. A highly valued cooking and baking fat, lard is blended, frequently after modification by molecular rearrangement or hydrogenation, with other fats and oils to make shortening. Antioxidants are usually added to lard and shortenings to protect against rancidity. Lard is also used in pharmacy and perfumery to make ointments and pomades.

Learn more about lard with a free trial on Britannica.com.

Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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