The verb is derived from Late Middle English interlarden (“to mix fat into (something)”), borrowed from Old French entrelarder (modern French entrelarder (“(cooking) to put pieces of bacon into meat, interlard; (figurative) to furnish by interspersing, adorn something all over (e.g., a text, with verses, metaphors, etc.)”)), from entre- (prefix meaning ‘in between, between’) (from Latin inter-, ultimately from Proto-Indo-European *h₁entér (“between”)) + larder (“to smear with lard or fat, to lard”) (from lard (“bacon fat, lard”) + -er (a variant of -ier (suffix forming verbs))). Lard is from Latin lārdum, lāridum (“bacon fat, lard”); further etymology uncertain, probably borrowed from or related to Ancient Greek λᾱρῑνός (lārīnós, “fat, fatted”, adjective), possibly from λᾱρός (lārós, “delicious; sweet”) (possibly from Proto-Indo-European *leh₂w- (“to gain; to seize; benefit, prize”)) + -ινός (-inós) (a variant of -ῐνος (-ĭnos, suffix forming adjectives)). By surface analysis, inter- (prefix meaning ‘between’) + lard (verb). The noun is derived from Late Middle English interlarde (“abdominal fat”), from interlarden (verb) (see above).
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Figuratively To embellish or vary (something) by interspersing or mixing another thing with it; also, to intersperse or mix (something) into another thing to embellish or vary it; to interweave, to mingle.
Near-synonym: interlace
And here is a knacke of Simons art, to enterlard a tale of vntruth, with ſome parcell of truth now and then among, that ſomethings being found true, may win credit to the reſt which is vtterly falſe.1610 October, John Foxe, “[The Apprehension and Examination of Tho[mas] Bilney and Tho[mas] Arthur]”, in The Second Volume of the Ecclesiasticall Historie, Containing the Acts and Monuments of Martyrs, […], 6th edition, volume II, London: […] [Humphrey Lownes] for the Company of Stationers, →OCLC, book VIII, page 920, column 1:
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The great ſin of Svvearing, […] doth many times ſurpriſe men unavvares into Perjury; And hovv can it be othervviſe, vvhen men uſe to interlard all their careleſs talk vvith Oaths, but that they muſt often be Perjur'd?1681 July 31 (Gregorian calendar), John Tillotson, “Sermon XXII. The Lawfulness and Obligation of Oaths. Heb[rews] VI. 16. [A Sermon Preach’d at the Assizes Held at Kingston upon Thames, July 21. 1681].”, in The Works of the Most Reverend Dr. John Tillotson, Late Lord Archbishop of Canterbury: […], London: […] B. Aylmer, […]; [a]nd W. Rogers, […], published 1696, →OCLC, page 233:
But lying is a Figure in Speech, that interlards the greateſt part of my Converſation.1695, [William] Congreve, Love for Love: A Comedy. […], London: […] Jacob Tonson, […], →OCLC, Act IV, page 74:
They interlard their native Drinks vvith choice / Of ſtrongeſt Brandy, yet ſcarce vvith theſe Aids / Enabl'd to prevent the ſuddain Rot / Of freezing Noſe, and quick-decaying Feet.1708, [John Philips], “Book II”, in Cyder. […], London: […] J[acob] Tonson, […], →OCLC, page 64:
She then launched forth a Volley of dreadful Oaths, interlarded vvith ſome Language, not proper to be repeated here, […]1751 December (indicated as 1752), Henry Fielding, “Containing the Inside of a Prison”, in Amelia. […], volume I, London: […] [William Strahan] for A[ndrew] Millar […], →OCLC, book I, page 19:
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Obsolete To naturally intersperse (an animal's flesh or muscle) with layers of fat.
The luſtie Salmon then, from Neptunes vvatry Realme, / VVhen as his ſeaſon ſerues, ſtemming my tydefull Streame, / […] / VVhole graine doth riſe in flakes, vvith fatneſſe interlarded, / Of many a liquoriſh lip, that highly is regarded.1622, Michael Drayton, “The Sixe and Twentieth Song”, in The Second Part, or A Continuance of Poly-Olbion from the Eighteenth Song. […], London: […] Augustine Mathewes for Iohn Marriott, Iohn Grismand, and Thomas Dewe, →OCLC, page 121:
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Cooking, Food, LifestyleObsolete To place pieces of bacon, fat, etc., into (lean meat) before cooking; also, to place (pieces of bacon, fat, etc.) into lean meat before cooking.
Fleſſhe ought not to be ſo leane, that hit abhorre: nor ſo fatte that it cloye the ſtomacke: but mene and enterlarded, to the ende that hit be ſauourye.1531 March 20 (date written; Gregorian calendar), [Antonio de Guevara], “The Answere of M[arcus Aurelius] Themperour, whan Faustine His Wife Demaunded the Key of His Study”, in John Bourcher knyghte Lord Barners [i.e., John Bourchier, 2nd Baron Berners], transl., The Golden Boke of Marcus Aurelius Emperour and Eloquent Oratour, London: […] Thomæ Bertheleti […], published 1535, →OCLC, folio 32, verso:
But they [serpents] loſe theyr taſte, excepte they bee prepared after a certeyne faſſhion: as doo peacockes and pheſauntes except they bee interlarded beefore they bee roſted.1555, Peter Martyr of Angleria [i.e., Peter Martyr d’Anghiera], “The Fyfte Booke of the Fyrst Decade, to Lodouike Cardinall of Aragonie [Luigi d'Aragona]”, in Rycharde Eden [i.e., Richard Eden], transl., The Decades of the Newe Worlde or West India, […], London: […] [Rycharde Jug for] Guilhelmi Powell, →OCLC, 1st decade, folio 26, recto:
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Cooking, Food, LifestyleBroadly, Obsolete Followed by with: to coat the inside of a thing with (a substance).
[T]hey haue no barrels; but great Iarres made of earth, vvherein their VVine is put. And theſe Iarres are all incloſed vvithin the ground ſaue onely their mouthes, vvhich ſtand alvvayes open like to a Source or Ciſterne; vvhoſe inſides are all interlarded vvith pitch to preſerue the earthen veſſells vnbroke a ſunder, in regard of the forcible VVine; yet making the taſte thereof vnpleaſant to liquorous lips; […]1632, William Lithgow, “The Fifth Part”, in The Totall Discourse, of the Rare Aduentures, and Painefull Peregrinations of Long Nineteene Yeares Trauyles, from Scotland, to the Most Famous Kingdomes in Europe, Asia, and Affrica. […], [revised] edition, London: […] Nicholas Okes, and are to be sold by Nicholas Fussell and Humphrey Mos[e]ley […], →OCLC, page 182:
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Cooking, Food, LifestyleFiguratively, Obsolete Followed by with: to place layers or portions of a thing into (something); also, to place layers or portions of (something) into a thing; to interpolate, to interpose.
Thus having raunged the moſt famous artificers diſtinctly according to their ſeverall ages, I vvill run over them againe; as many I mean as excell the reſt: and yet hovvſoever I make haſt, I vvill not overpaſſe the multitude of others, but interlard (as it vvere) and diſperſe them among, as occaſion ſhall be offered.1601, C[aius] Plinius Secundus [i.e., Pliny the Elder], “[Book XXXIV.] Of 366 Excellent Peeces of Worke in Brasse, and as Many Cunning Artificers in that Kind.”, in Philemon Holland, transl., The Historie of the World. Commonly Called, The Naturall Historie of C. Plinius Secundus. […], 2nd tome, London: […] Adam Islip, →OCLC, page 497:
[T]here are in the City [Fez, Morocco] […] more than foure hundred and threeſcore Moſques; fifty vvhereof are vvell benefited and ſuperbiouſly decored vvithin and vvithout, vvith glorious and extraordinary vvorkmanſhip, […] the vvalles and pillars being of grey Marble, interlarded vvith vvhite Alabaſter, […]1632, William Lithgow, “The Eight Part, &c. Contayning the Second Booke of My Second Trauailes”, in The Totall Discourse, of the Rare Aduentures, and Painefull Peregrinations of Long Nineteene Yeares Trauyles, from Scotland, to the Most Famous Kingdomes in Europe, Asia, and Affrica. […], [revised] edition, London: […] Nicholas Okes, and are to be sold by Nicholas Fussell and Humphrey Mos[e]ley […], →OCLC, page 369:
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[I]n Mankind, this Membrane [the placental cotyledon] cleavs immediately to the vvomb, […] being framed of an innumerable company of Branches, of Veins, and Arteries, among vvhich blood out of the Veſſels ſeems to be ſhed and interlarded.1662, Bartholinus [i.e., Thomas Bartholin], “Of the Membranes which Infold the Child in the Womb”, in Nicholas Culpeper, Abdiah Cole, transl., Bartholinus Anatomy; […] (The Physitian’s Library), London: […] Peter Cole […], →OCLC, 1st book (Of the Lower Belly), page 80:
The verb is derived from Late Middle English interlarden (“to mix fat into (something)”), borrowed from Old French entrelarder (modern French entrelarder (“(cooking) to put pieces of bacon into meat, interlard; (figurative) to furnish by interspersing, adorn something all over (e.g., a text, with verses, metaphors, etc.)”)), from entre- (prefix meaning ‘in between, between’) (from Latin inter-, ultimately from Proto-Indo-European *h₁entér (“between”)) + larder (“to smear with lard or fat, to lard”) (from lard (“bacon fat, lard”) + -er (a variant of -ier (suffix forming verbs))). Lard is from Latin lārdum, lāridum (“bacon fat, lard”); further etymology uncertain, probably borrowed from or related to Ancient Greek λᾱρῑνός (lārīnós, “fat, fatted”, adjective), possibly from λᾱρός (lārós, “delicious; sweet”) (possibly from Proto-Indo-European *leh₂w- (“to gain; to seize; benefit, prize”)) + -ινός (-inós) (a variant of -ῐνος (-ĭnos, suffix forming adjectives)). By surface analysis, inter- (prefix meaning ‘between’) + lard (verb). The noun is derived from Late Middle English interlarde (“abdominal fat”), from interlarden (verb) (see above).
My ſoule ſhal be ſatiſfyed as it wer with interlarde and fatnes, and my mouth ſhall prayſe thee with lippes full of ioye.1588, “The .LXII. Psalme”, in The Primer in Englysh after Salysburie Vse: […], London: […] [T]he assygnes of John Wayland, […], →OCLC, signature E, verso: