lard
Kelime Anlamı :
1. domuz yağı.
2. domuz yağı ile yağlamak.
3. domuz yağ.
4. yazı veya sözü tumturaklı kelilelerle süslemek.
5. domuz yağı sürmek.
6. domuz iç yağı.
7. domuz yağıyla yağlamak.
8. süsle/domuz yağı sür.
9. domuz yaği.
10. süslemek (konuşma).
Tanımlar :
1.
the white solid or semisolid rendered fat of a hog.
2. to cover or coat with lard or a similar fat.
3. to insert strips of fat or bacon in (meat) before cooking.
4. to enrich or lace heavily with extra material; embellish: larded the report with quotations.
5. to fill throughout; inject: "the history of sicily was larded with treachery” ( Mario Puzo).
2. to cover or coat with lard or a similar fat.
3. to insert strips of fat or bacon in (meat) before cooking.
4. to enrich or lace heavily with extra material; embellish: larded the report with quotations.
5. to fill throughout; inject: "the history of sicily was larded with treachery” ( Mario Puzo).
from The American Heritage® Dictionary of the English Language, 4th Edition
1.
fat from the abdomen of a pig, especially as prepared for use in cooking or pharmacy.
2. fatty meat from a pig; bacon, pork.
3. to stuff (meat) with bacon or pork before cooking
4. to smear with fat or lard
5. to garnish or strew, especially with reference to words or phrases in speech and writing
6. to grow fat.
2. fatty meat from a pig; bacon, pork.
3. to stuff (meat) with bacon or pork before cooking
4. to smear with fat or lard
5. to garnish or strew, especially with reference to words or phrases in speech and writing
6. to grow fat.
from Wiktionary, Creative Commons Attribution/Share-Alike License
1.
bacon; the flesh of swine.
2. the fat of swine, esp. the internal fat of the abdomen; also, this fat melted and strained.
3. to grow fat.
4. to stuff with bacon; to dress or enrich with lard; esp., to insert lardons of bacon or pork in the surface of, before roasting.
5. to fatten; to enrich.
6. to smear with lard or fat.
7. to mix or garnish with something, as by way of improvement; to interlard.
2. the fat of swine, esp. the internal fat of the abdomen; also, this fat melted and strained.
3. to grow fat.
4. to stuff with bacon; to dress or enrich with lard; esp., to insert lardons of bacon or pork in the surface of, before roasting.
5. to fatten; to enrich.
6. to smear with lard or fat.
7. to mix or garnish with something, as by way of improvement; to interlard.
from the GNU version of the Collaborative International Dictionary of English
1.
to stuff with bacon or pork; introduce thin pieces of salt pork, ham, or bacon into the substance of (a joint of meat) before cooking, in order to improve its flavor.
2. hence to intersperse with something by way of improvement or ornamentation; enrich; garnish; interlard.
3. to pierce as in the operation of larding.
4. to apply lard or grease to; baste; grease; besmear.
5. to fatten.
6. to grow fat.
7. the fat of swine; bacon; pork.
8. the fat of swine after being separated from the flesh and membranes by the process of rendering; the clarified semi-solid oil of hogs' fat.
2. hence to intersperse with something by way of improvement or ornamentation; enrich; garnish; interlard.
3. to pierce as in the operation of larding.
4. to apply lard or grease to; baste; grease; besmear.
5. to fatten.
6. to grow fat.
7. the fat of swine; bacon; pork.
8. the fat of swine after being separated from the flesh and membranes by the process of rendering; the clarified semi-solid oil of hogs' fat.
from The Century Dictionary and Cyclopedia