I. ˈlärd, ˈlȧd transitive verb
( -ed/-ing/-s )
Etymology: Middle English larden, from Middle French larder, from Old French, from lart, lard, n.
1.
a. : to insert fattening into (lean meat) before cooking ; broadly : to dress (meat) for cooking by inserting or covering with something (as strips of fat)
larding a boned chicken
a hare larded with truffles
b. : to cover or soil with grease
age-blackened time- larded beams
2. : to mix or garnish with something especially by way of improvement, decorative finish, or show : bedeck , strew , interlard
speeches larded with compliments
3. obsolete : to make rich with or as if with fat : enrich
II. noun
( -s )
Etymology: Middle English, from Middle French, from Old French lart, lard, from Latin lardum, laridum; akin to Latin laetus glad, largus abundant, generous, Greek larinos fat
1. archaic : fatty tissue of the hog : fat pork
2. : a soft white solid or semisolid fat obtained by rendering fatty tissue of the hog — see leaf lard