\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.
                                               --Spenser.
         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.]