1culin.(cut, piece of) fat bacon, pork:
(
c.1136-37;
MS: s.xiiex
)
li reis tendrad demein feste. [...] Les esquiers ferai manant Des bons lardez e des brauns
275
(
s.xiiex;
MS: s.xiii3/3?
)
Alez vus querre le cras lard as peis?
Ne.l mangereient pur mil mars d'Orkeneis
1886
(
1396;
MS: c.1400
)
(they are served) du lart et des oefs
71
2livestocklard, rendered pork fat:
(
MS: s.xiiiin
)
hoc taxum gallice lart
12
(
s.xiii2/4;
MS: c.1245
)
gardez vus de manger lard e oile e bure
111.25
(
MS: s.xiii
)
lardi: de larde
ii 120
(
MS: s.xii/xiii
)
taxea: (O) larduz
(var. (A: xiii) lard)(var. (T: xii/xiii) tripes; (C: xiiiex) lardys; (D: xiii/xiv) lardice)
ii 41
♦
med.lard, bacon-fat (as used in medicine):
(
c.1240;
MS: s.xiii3/4
)
Quant vus avez le fer hors traite, si fetes un estoil de lard e metez dedeinz la plaie
i 50
(
MS: s.xv
)
Si les fetez oyndre devant de une poy de larde
104.S159
3
culin.
cut of meat prepared for roasting by greasing, seasoning, and/or lacing with strips of bacon:
(
1194-99;
MS: s.xiii2
) les
=killed horses pristrent e les escorcierent E les bones lardiz en mangerent
6083
lard (c.1136-37)