['lɑ:diŋ]
填肥肉陷

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.