Fat from the abdomen of a pig, especially as prepared for use in cooking or pharmacy.
Fatty meat from a pig; bacon, pork.
To stuff (meat) with bacon or pork before cooking.
To smear with fat or lard.
To garnish or strew, especially with reference to words or phrases in speech and writing.
To fatten; to enrich.
To grow fat.
To mix or garnish with something, as by way of improvement; to interlard.
A soft, fatty foodstuff made by churning the cream of milk (generally cow's milk).
Any of various foodstuffs made from other foods or oils, similar in consistency to, eaten like or intended as a substitute for butter (preceded by the name of the food used to make it).
Any specific soft substance.
Someone who butts in.
To spread butter on.
To move one's weight backwards or forwards onto the tips or tails of one's skis or snowboard so only the tip or tail is in contact with the snow.
To increase (stakes) at every throw of dice, or every game.
The fat of swine, esp. the internal fat of the abdomen; also, this fat melted and strained.
To stuff with bacon; to dress or enrich with lard; esp., to insert lardons of bacon or pork in the surface of, before roasting; as, to lard poultry.
To fatten; to enrich.
To smear with lard or fat.
To mix or garnish with something, as by way of improvement; to interlard.
To grow fat.
An oily, unctuous substance obtained from cream or milk by churning.
Any substance resembling butter in degree of consistence, or other qualities, especially, in old chemistry, the chlorides, as butter of antimony, sesquichloride of antimony; also, certain concrete fat oils remaining nearly solid at ordinary temperatures, as butter of cacao, vegetable butter, shea butter.
One who, or that which, butts.
To cover or spread with butter.
To increase, as stakes, at every throw or every game.
Fat from the abdomen of a pig, especially as prepared for use in cooking or pharmacy.
Fatty meat from a pig; bacon, pork.
To stuff (meat) with bacon or pork before cooking.
To smear with fat or lard.
To garnish or strew, especially with reference to words or phrases in speech and writing.
To fatten; to enrich.
To grow fat.
To mix or garnish with something, as by way of improvement; to interlard.
A soft, fatty foodstuff made by churning the cream of milk (generally cow's milk).
Any of various foodstuffs made from other foods or oils, similar in consistency to, eaten like or intended as a substitute for butter (preceded by the name of the food used to make it).
Any specific soft substance.
Someone who butts in.
To spread butter on.
To move one's weight backwards or forwards onto the tips or tails of one's skis or snowboard so only the tip or tail is in contact with the snow.
To increase (stakes) at every throw of dice, or every game.
The fat of swine, esp. the internal fat of the abdomen; also, this fat melted and strained.
To stuff with bacon; to dress or enrich with lard; esp., to insert lardons of bacon or pork in the surface of, before roasting; as, to lard poultry.
To fatten; to enrich.
To smear with lard or fat.
To mix or garnish with something, as by way of improvement; to interlard.
To grow fat.
An oily, unctuous substance obtained from cream or milk by churning.
Any substance resembling butter in degree of consistence, or other qualities, especially, in old chemistry, the chlorides, as butter of antimony, sesquichloride of antimony; also, certain concrete fat oils remaining nearly solid at ordinary temperatures, as butter of cacao, vegetable butter, shea butter.
One who, or that which, butts.
To cover or spread with butter.
To increase, as stakes, at every throw or every game.