lardon, lardoon Cookery.
(ˈlɑːdən, lɑːˈduːn)
Also 5 lardun.
[a. F. lardon (= It. lardone), f. lard: see lard n.]
One of the pieces of bacon or pork which are inserted in meat in the process of larding.
| c 1450 [see lardiner 1]. 1653 Urquhart Rabelais ii. xiv, The lardons or little slices of bacon, wherewith I was stuck, kept off the blow. 1658 tr. Bergerac's Satyr. Char. xxv. 92 A lumpe of Veale that struts about upon its lardons. 1747 H. Glasse Cookery To Rdr., When I bid them lard a Fowl, if I should bid them lard with large Lardoons, they would not know what I meant: But when I say they must lard with little Pieces of Bacon, they know what I mean. 1845 E. Acton Mod. Cookery (ed. 2) 167 The lardoons..must be drawn through with a large larding-pin. 1884 Girls' Own Paper June 491/1 The process of inserting slips of bacon, called lardons, into lean meat by means of a larding-needle. |