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EtymologyEdit

Borrowed from Old French lard (bacon), from Latin lardum, laridum (bacon fat).

PronunciationEdit

NounEdit

lard (countable and uncountable, plural lards)

  1. Fat from the abdomen of a pig, especially as prepared for use in cooking or pharmacy.
  2. (obsolete) Fatty meat from a pig; bacon, pork.

TranslationsEdit

VerbEdit

lard (third-person singular simple present lards, present participle larding, simple past and past participle larded)

  1. (cooking) To stuff (meat) with bacon or pork before cooking.
  2. To smear with fat or lard.
    • Somerville
      In his buff doublet larded o'er with fat / Of slaughtered brutes.
  3. To garnish or strew, especially with reference to words or phrases in speech and writing.
  4. To fatten; to enrich.
    • Spenser
      [The oak] with his nuts larded many a swine.
    • Shakespeare
      Falstaff sweats to death, / And lards the lean earth as he walks along.
  5. (obsolete, intransitive) To grow fat.
  6. To mix or garnish with something, as by way of improvement; to interlard.
    (Can we find and add a quotation of Shakespeare to this entry?)
    • Dryden
      Let no alien Sedley interpose / To lard with wit thy hungry Epsom prose.

TranslationsEdit

AnagramsEdit


FrenchEdit

EtymologyEdit

From Old French lard, from Latin lardum, laridum (bacon fat).

PronunciationEdit

  • IPA(key): /laʁ/
  • (file)

NounEdit

lard m (plural lards)

  1. bacon
  2. lard

Further readingEdit


Old FrenchEdit

EtymologyEdit

From Latin lardum, laridum (bacon fat).

NounEdit

lard m (oblique plural larz or lartz, nominative singular larz or lartz, nominative plural lard)

  1. cut of meat from a pig
  2. lard (fatty substance)

DescendantsEdit


RomanianEdit

EtymologyEdit

From Latin lardum, laridum (bacon fat).

NounEdit

lard n (plural larduri)

  1. (regional) bacon
  2. (regional) pig-fat

DeclensionEdit

SynonymsEdit

Derived termsEdit


RomanschEdit

EtymologyEdit

From Latin lardum, laridum (bacon fat).

NounEdit

lard m

  1. (Puter) bacon

SynonymsEdit