1. Noun
Bacon; the flesh of swine.
2. Noun
The fat of swine, esp. the internal fat of the abdomen; also, this fat melted and strained.
3. Noun
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.
4. Noun
To fatten; to enrich.
5. Noun
To smear with lard or fat.
6. Noun
To mix or garnish with something, as by way of improvement; to interlard.
7. Verb
To grow fat.
8. Noun
soft white semisolid fat obtained by rendering the fatty tissue of the hog
Vocabulary classified under Chemistry
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