Source : Webster's Revised Unabridged Dictionary (1913)

Lard \Lard\, v. i.
   To grow fat. [Obs.]

Lard \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 \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.

Source : WordNet®

lard
     n : soft white semisolid fat obtained by rendering the fatty
         tissue of the hog

lard
     v 1: prepare or cook with lard; "lard meat"
     2: add details to [syn: {embroider}, {pad}, {embellish}, {aggrandize},
         {aggrandise}, {blow up}, {dramatize}, {dramatise}]