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How to use lard in a sentence

Looking for sentences and phrases with the word lard? Here are some examples.

Sentence Examples
After this operation, the hogs are brought to a leaf lard puller where the leaf lards are removed.
The Leaf Lard Puller instantly removes leaf lard in one motion, without the need of a pre-starting tool.
When I baked pies and pastry back in my pre-low carbohydrate days, I used leaf lard for my pie crusts.
Mortadella originated in Bologna, and is made with ground heat-cured pork sausage with lard pieces, then flavored with garlic and anise seed.
That's largely due to a shift from red meat to poultry, from whole to lower-fat milk, and from butter and lard to margarine and vegetable oils.
Animal fat, or lard, which has a high smoking point, is very effective as a leavener in flaky pastries and tart shells.
What a pleasant change from the labourer's unvarying meal of bread, lard, and bacon would be a good dish of fried cockchafers or grasshoppers!
The Samuel Townsend plantation in Madison County stocked 1,875 pounds of lard one year.
All the sweet rolls, ice cream, chocolate doodles, and lard pies were tossed in the garbage.
It is usually made from soy bean oil but can also be made from beef tallow, pork lard, and chicken grease.
It adopts many sorts of fat, including lard, butter, goose fat, or roast dripping.
An oil room had a collection of various lubricants, including linseed oil, whale oil, lard, molasses, tallow, and grease.
Butter has a lower melting point than hard white fats such as lard and hardened vegetable cooking fat.
According to respected gerontologist Kazuhiko Taira, the most common cooking fat used traditionally in Okinawa is lard.
The men conducted most of this heavy work, while the women boiled the leaf fat from the entrails to render lard for shortening and lye soap.
And I've now got it in my head that the sugary oats bound together with sugar and dipped in syrup are topped with yoghurt flavoured lard.
Different types of fat, or fatty ingredients can replace the high saturated fat found in lard.
Heat lard or olive oil in a heavy casserole dish and then fry the onions gently until they are soft and slightly golden.
Sear the steaks quickly on both sides in a heavy pan which has been rubbed over with lard.
I love making pastry, bringing my hands high up in the air as I rub the tiny cubes of cold butter and soft lard into the flour.
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Examples from Classical Literature
The hydrogenated oils, home-rendered fats, lard and beef and mutton suet can be used for shortening fats.
The crude oleic acid, or lard oil of commerce, is chiefly obtained as a secondary product in the manufacture of stearin.
The juice of its leaves mixed with hog's lard is a specific against the haemorrhoids.
It is employed to dehydrate certain oils with which the pork-packer adulterates lard.
This is done to rid it of any bits of cracknel, etc., that may remain in the lard.
Make a nice, but not too rich, crust from vegetable lard and self-raising flour.
The milky juice of the English Physic nut mixed with half its weight of lard.
Work into the sifted flour a quarter cupful of lard or vegetable shortening, using the tips of the fingers or a case knife.
Form in the size of a walnut, and drop into hot lard with a soupspoon, and fry until well browned.
The British pharmacopoeia has an ointment containing one part of chrysarobin and 24 of benzoated lard.
The score values for butter, lard, olive oil, and cottonseed oil are about the same.
Melt some hog's lard, add as much clivers or goosegrass as the lard will moisten, and boil them together over a slow fire.
If they are costive, put in a little melted lard, or some kind of inoffensive oil.
Lard and lard oil from animals fed on cottonseed meal may give a faint reaction.
A calorie from butter yields neither more nor less energy than a calorie from lard or bacon, olive oil or cottonseed oil.
My mother means to pay herself for the salt and the trouble of ordering it to be cured by the spareribs, the souse, and the lard.
Melt the lard and the suet over a water bath, and add the tolu, previously dissolved in a little alcohol, and then the rose water.
Melt the wax with the lard over a gentle fire, and sprinkle in the tutty, continually stirring them till the ointment is cold.
When butchering time come, us stewed out the mostest lard and we had enough side-meat to supply the plantation the year round.
To make soft pomatum, beat half a pound of unsalted fresh lard in common water, then soak and beat in two different rose-waters.
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