-
Lard is a semi-solid
white fat
product obtained by
rendering the
fatty tissue of a pig. It is
distinguished from tallow, a
similar product derived from...
- A nineteenth-century
recipe for a pie à la ch****e
calls for beef to be
larded with
lardons made of ham and bacon. A
traditional dish from the
Alsace region...
-
Lardal (Urban East Norwegian: [ˈ
lɑ̂rdɑːɫ]) is a
former muni****lity in
Vestfold county, Norway. The 278-square-kilometre (107 sq mi) muni****lity existed...
- Laibchen [de]. It may be
derived from
fricandeau de veau, a dish of
sliced veal,
larded with pork fat. In the
Dictionnaire des
dictionnaires (1837)
fricadelle is...
- area for
storing food
prior to use. Originally, it was
where raw meat was
larded—covered in fat—to be preserved. This
method slowed spoilage by
sealing out...
-
regional recipe from Burgundy. When made with
whole roasts, the meat was
often larded. The dish is
often "touted as traditional", but it was
first do****ented...
-
Lårdal is a
village in
Tokke Muni****lity in
Telemark county, Norway. The
village is
located on the
north s**** of the lake
Bandak and
about 10 kilometres...
- Blue
Lard (Russian: Голубое сало, romanized: Goluboye salo) is a
postmodern novel by
Russian writer Vladimir Sorokin. It was
first published in 1999 by...
- Look up
lard in Wiktionary, the free dictionary.
Lard is pig fat.
Lard may also
refer to:
Lard (surname) Rivière au
Lard, a
tributary of the Champlain...
- swordfish. Piccata, the past p****ive
participle of piccare,
literally means '
larded', 'seasoned', or 'pounded flat'. The meat is cut thin and
flattened to an...
