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DICED |
Cut into small cubes |
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DICE |
Cut into cubes |
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CUBED |
Cut into small squares |
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MINCE |
Cut into small pieces |
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FRITTER |
To cut, as meat, into small pieces, for frying. |
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GUTTER |
To cut or form into small longitudinal hollows; to
channel. |
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RULLICHIES |
Chopped meat stuffed into small bags of tripe. They
are cut in slices and fried. |
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SCANTLE |
To scant; to be niggard of; to divide into small
pieces; to cut short or down. |
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SHRED |
To cut or tear into small pieces, particularly narrow and
long pieces, as of cloth or leather. |
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NOODLE |
A thin strip of dough, made with eggs, rolled up, cut into
small pieces, and used in soup. |
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CARVE |
To cut into small pieces or slices, as meat at table; to
divide for distribution or apportionment; to apportion. |
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FRICASSEE |
A dish made of fowls, veal, or other meat of small
animals cut into pieces, and stewed in a gravy. |
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SLIVER |
To cut or divide into long, thin pieces, or into very
small pieces; to cut or rend lengthwise; to slit; as, to sliver wood. |
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LYONNAISE |
Applied to boiled potatoes cut into small pieces and
heated in oil or butter. They are usually flavored with onion and
parsley. |
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HAGGLE |
To cut roughly or hack; to cut into small pieces; to
notch or cut in an unskillful manner; to make rough or mangle by
cutting; as, a boy haggles a stick of wood. |
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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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PEMMICAN |
Meat, without the fat, cut in thin slices, dried in the
sun, pounded, then mixed with melted fat and sometimes dried fruit, and
compressed into... |
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BRILLIANT |
A diamond or other gem of the finest cut, formed into
faces and facets, so as to reflect and refract the light, by which it
is rendered more br... |