ilardi

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. [ 1913 Webster ]

And larded thighs on loaded altars laid. Dryden. [ 1913 Webster ]

2. To fatten; to enrich. [ 1913 Webster ]

[ The oak ] with his nuts larded many a swine. Spenser. [ 1913 Webster ]

Falstaff sweats to death.
And lards the lean earth as he walks along. Shak. [ 1913 Webster ]

3. To smear with lard or fat. [ 1913 Webster ]

In his buff doublet larded o'er with fat
Of slaughtered brutes. Somerville. [ 1913 Webster ]

4. To mix or garnish with something, as by way of improvement; to interlard. Shak. [ 1913 Webster ]

Let no alien Sedley interpose
To lard with wit thy hungry Epsom prose. Dryden. [ 1913 Webster ]

v. i. To grow fat. [ Obs. ] [ 1913 Webster ]

n. [ See Lardaceous. ] (Physiol. Chem.) A peculiar amyloid substance, colored blue by iodine and sulphuric acid, occurring mainly as an abnormal infiltration into the spleen, liver, etc. [ 1913 Webster ]

a. [ Cf. F. lardacé. ] Consisting of, or resembling, lard. [ 1913 Webster ]

Lardaceous degeneration (Med.), amyloid degeneration. [ 1913 Webster ]

n. [ OF. lardier. See Lard, n. ] A room or place where meat and other articles of food are kept before they are cooked. Shak. [ 1913 Webster ]

n. One in charge of the larder. [ 1913 Webster ]

n. [ Cf. OE. larderie. ] A larder. [ Obs. ] [ 1913 Webster ]

{ } n. [ F. lardon, fr. lard lard. ] A bit of fat pork or bacon used in larding. [ 1913 Webster ]