interlard

/ɪntəˈlɑːd/

Etymology

The verb is derived from Late Middle English interlarden (“to mix fat into (something)”), borrowed from Old French entrelarder (modern French entrelarder (“(cooking) to put pieces of bacon into meat, interlard; (figurative) to furnish by interspersing, adorn something all over (e.g., a text, with verses, metaphors, etc.)”)), from entre- (prefix meaning ‘in between, between’) (from Latin inter-, ultimately from Proto-Indo-European *h₁entér (“between”)) + larder (“to smear with lard or fat, to lard”) (from lard (“bacon fat, lard”) + -er (a variant of -ier (suffix forming verbs))). Lard is from Latin lārdum, lāridum (“bacon fat, lard”); further etymology uncertain, probably borrowed from or related to Ancient Greek λᾱρῑνός (lārīnós, “fat, fatted”, adjective), possibly from λᾱρός (lārós, “deli

noun

  1. The abdominal fat of an animal.“My ſoule ſhal be ſatiſfyed as it wer with interlarde and fatnes, and my mouth ſhall prayſe thee with lippes full of ioye.”

verb

  1. To embellish or vary (something) by interspersing or mixing another thing with it; also, to intersperse or mix (something) into another thing to embellish or vary it; to interweave, to mingle.“Near-synonym: interlace”
  2. To naturally intersperse (an animal's flesh or muscle) with layers of fat.“The luſtie Salmon then, from Neptunes vvatry Realme, / VVhen as his ſeaſon ſerues, ſtemming my tydefull Streame, / […] / VVhole graine doth riſe in flakes, vvith fatneſſe interlarded, / Of many a liquoriſh lip, that highly is regarded.”
  3. To place pieces of bacon, fat, etc., into (lean meat) before cooking; also, to place (pieces of bacon, fat, etc.) into lean meat before cooking.“Fleſſhe ought not to be ſo leane, that hit abhorre: nor ſo fatte that it cloye the ſtomacke: but mene and enterlarded, to the ende that hit be ſauourye.”
  4. To place pieces of bacon, fat, etc., into (lean meat) before cooking; also, to place (pieces of bacon, fat, etc.) into lean meat before cooking.; Followed by with: to coat the inside of a thing with (a substance).“[T]hey haue no barrels; but great Iarres made of earth, vvherein their VVine is put. And theſe Iarres are all incloſed vvithin the ground ſaue onely their mouthes, vvhich ſtand alvvayes open like to a Source or Ciſterne; vvhoſe inſides are all interlarded vvith pitch to preſerue the earthen veſſells vnbroke a ſunder, in regard of the forcible VVine; yet making the taſte thereof vnpleaſant to liquo”
  5. To place pieces of bacon, fat, etc., into (lean meat) before cooking; also, to place (pieces of bacon, fat, etc.) into lean meat before cooking.; Followed by with: to place layers or portions of a thing into (something); also, to place layers or portions of (something) into a thing; to interpolate, to interpose.“Thus having raunged the moſt famous artificers diſtinctly according to their ſeverall ages, I vvill run over them againe; as many I mean as excell the reſt: and yet hovvſoever I make haſt, I vvill not overpaſſe the multitude of others, but interlard (as it vvere) and diſperſe them among, as occaſion ſhall be offered.”