lard

Wet inside and outside with hot milk, and when they are fairly soaked, dip in beaten eggs and fry them in lard or oil.

Cottolene heats to a higher temperature than butter or lard, and cooks so quickly the fat has no chance to soak in.

Put the lard and butter into a frying-pan, and when very hot put in the batter by small spoonfuls.

Roll out lightly (one way), then add lard and flour; roll and repeat the process until flour and lard have all been used.

Take a piece of lamb from the hind side, lard it with two cloves of garlic cut in little strips and with some sprigs of rosemary.

Any kind of fruit may be fried in the same manner, and all batter should be fried in hog's lard.

Placing his lard can on the ground where he could throw a stream into it conveniently, he used his free hand for that purpose.

An old trunk, a small barrel, or a large butter or lard firkin or tin will serve the purpose.

Ca'line, you teck yo' eyes off dat ar roas' pig, er I'll fling dis yer b'ilin' lard right spang on you.

Trim and clean convenient pieces of veal cutlet and lard with thin strips of bacon.