He flunked the contrition test, retracting only his word choice and larding the statement with attacks on the left.
Lay it on top of your partridges, and cover with strips of larding pork.
Lard them with small slips of the fat of bacon drawn through the flesh with a larding needle, Roast them before a clear fire.
Cover the top with thin layer of larding pork, and then cover all with dough.
larding may be made to look very tastefully on any thing that is not to be cooked afterwards.
The strip of fat that occurs between the rind, or outer coat, and the first layer of lean is the firmest and the best for larding.
It would be well to tie the larding pork around the lettuce, so that the farce should not escape.
Please, Madame Quenu, cut me a dozen thin strips—very thin ones, you know; I want them for larding larks.
Singe and remove the skin from the feet, and cut them in small pieces, as also four ounces of larding pork.
Chop one large, red onion fine, and cut up half a pound of larding pork into small pieces.
late 14c. (possibly early 13c.), "rendered fat of a swine," from Old French larde "joint, meat," especially "bacon fat" (12c.), and directly from Latin lardum "lard, bacon, cured swine's flesh," probably cognate with Greek larinos "fat," laros "pleasing to the taste."
"prepare (meat) for roasting by inserting of pieces of salt pork, etc., into it," mid-14c., from Old French larder "to lard" (12c.), from lard "bacon fat" (see lard (n.)). Figuratively, of speech or writing, from 1540s. Related: Larded; larding.