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SOUP |
Broth |
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SOUPSPOONS |
Broth utensils |
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CONSOMME |
Strained broth |
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PHO |
Vietnamese broth |
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SCOTCH |
Soup, ... broth |
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BREWIS |
Broth or pottage. |
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THROB |
Pound needed for broth variety |
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SUPPING |
That which is supped; broth. |
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HOBART |
Brewed a broth for Tasmanian city |
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TOO |
... many cooks spoil the broth |
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IMRIGH |
A peculiar strong soup or broth, made in Scotland. |
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BISK |
Soup or broth made by boiling several sorts of flesh
together. |
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KAIL |
A broth made with kail or other vegetables; hence, any broth;
also, a dinner. |
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GLAZE |
Broth reduced by boiling to a gelatinous paste, and
spread thinly over braised dishes. |
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CULLIS |
A strong broth of meat, strained and made clear for
invalids; also, a savory jelly. |
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SUP |
A small mouthful, as of liquor or broth; a little taken with
the lips; a sip. |
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BOUILLON |
A nutritious liquid food made by boiling beef, or other
meat, in water; a clear soup or broth. |
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THIN |
Rare; not dense or thick; -- applied to fluids or soft
mixtures; as, thin blood; thin broth; thin air. |
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SKIMMING |
That which is skimmed from the surface of a liquid; --
chiefly used in the plural; as, the skimmings of broth. |
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SOP |
Anything steeped, or dipped and softened, in any liquid;
especially, something dipped in broth or liquid food, and intended to
be eaten. |
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SKIM |
To clear (a liquid) from scum or substance floating or
lying thereon, by means of a utensil that passes just beneath the
surface; as, to skim milk; to skim broth. |
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OSMAZOME |
A substance formerly supposed to give to soup and broth
their characteristic odor, and probably consisting of one or several of
the class of ni... |
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SIPPET |
A small sop; a small, thin piece of toasted bread soaked in
milk, broth, or the like; a small piece of toasted or fried bread cut
into some special shape and used for garnishing. |
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PORRIDGE |
...eous
substance, or the meal of it, in water or in milk, making of broth or
thin pudding; as, barley porridge, milk porridge, bean porridge, etc.... |
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SKILLIGALEE |
A kind of thin, weak broth or oatmeal porridge, served
out to prisoners and paupers in England; also, a drink made of oatmeal,
sugar, and water, sometimes used in the English navy or army. |