| n. | 1. | Bacon; the flesh of swine. | ||||||
| 2. | The fat of swine, esp. the internal fat of the abdomen; also, this fat melted and strained.
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| v. t. | 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; | ||||||
| 2. | To fatten; to enrich. | |||||||
| 3. | To smear with lard or fat. | |||||||
| 4. | To mix or garnish with something, as by way of improvement; to interlard. | |||||||
| v. i. | 1. | To grow fat. | ||||||
| Noun | 1. | lard - soft white semisolid fat obtained by rendering the fatty tissue of the hog |
| Verb | 1. | lard - prepare or cook with lard; "lard meat" |
| 2. | lard - add details to |
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