Bouillon: alternatives and connections

A steak of beef; a slice of beef broiled or suitable for broiling.

Having much beef; of the nature of beef; resembling beef; fleshy.

A beef; a beef creature.

Soup or broth made by boiling several sorts of flesh together.

To whiten, as the surface of meat, by plunging into boiling water and afterwards into cold, so as to harden the surface and retain the…

To subject to the action of heat in a boiling liquid so as to produce some specific effect, as cooking, cleansing, etc.; as, to boil m…

Dressed or cooked by boiling; subjected to the action of a boiling liquid; as, boiled meat; a boiled dinner; boiled clothes.

Boiled or stewed meat; beef boiled with vegetables in water from which its gravy is to be made; beef from which bouillon or soup has b…

Bread soaked in broth, drippings of roast meat, milk, or water and butter.

Pottage made by pouring some boiling liquid on meal (esp. oatmeal), and stirring it. It is called beef brose, water brose, etc., accor…

Jerked beef; beef cut into long strips and dried in the wind and sun.

readily apparent to the mind; "a clear and present danger"; "a clear explanation"; "a clear case of murder"; "a clear indication that…

A part of the shoulder of a beef creature, or of the neck piece near the shoulder. See Illust. of Beef.

Rolled up and bound close with a string; as, collared beef. See To collar beef, under Collar, v. t.

A clear soup or bouillion boiled down so as to be very rich.

A strong broth of meat, strained and made clear for invalids; also, a savory jelly.

To prepare by boiling; to digest in hot or boiling water; to extract the strength or flavor of by boiling; to make an infusion of.

The white, albuminous mass remaining after washing lean beef or other meat with water until all coloring matter is removed; the fibrou…