Definitions for: Lard

[n] soft white semisolid fat obtained by rendering the fatty tissue of the hog
[v] add details to
[v] prepare or cook with lard; "lard meat"

Webster (1913) Definition: Lard, n. [F., bacon, pig's fat, L. lardum, laridum; cf.
Gr. (?) fattened, fat.]
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, v. t. [imp. & p. p. Larded; p. pr. & vb. n.
Larding.] [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.

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, v. i.
To grow fat. [Obs.]

Synonyms: aggrandise, aggrandize, blow up, dramatise, dramatize, embellish, embroider, pad

See Also: amplify, cook, edible fat, exaggerate, fix, glorify, grunter, hog, hyerbolise, hyperbolize, magnify, make, overdraw, overstate, pig, prepare, ready, squealer, Sus scrofa

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