Semi-solid white fat product obtained by rendering the fatty tissue of the pig.
1
Dip in seasoned flour and sauté in hot lard in a frying-pan.
2
The lard is fun, but use vegetable oil if you are reticent.
3
He made mulligan in one lard bucket and boiled beans in another.
4
Skim the lard or dripping always before you put in the fish.
5
And lard is transferred daily from commercial-sized vats directly to local butts.
6
Make into balls, roll in cracker dust and fry in boiling lard.
7
INGREDIENTS.-Eggand bread crumbs sufficient for the quantity of fish; hot lard.
8
Rub in the lard and mix with water into a soft dough.
9
Thank you for the bread, thank you for the lard and now-
10
Dredge it with flour, and fry it brown in lard or dripping.
11
Season with salt and pepper and fry in hot lard until brown.
12
Mix flour and meal together and rub in lard, sugar and salt.
13
And then -excellent idea -lard it up with brandy butter.
14
The more lard there is, the less they will soak it up.
15
Make into little cakes, and fry a light brown in boiling lard.
16
The blocking for the leather was made of soot and hogs' lard.
