Definitions of broth

  1. liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces; "she made gravy with a base of beef stock" Scrapingweb Dictionary DB
  2. a thin soup of meat or fish or vegetable stock Scrapingweb Dictionary DB
  3. Liquid in which flesh (and sometimes other substances, as barley or rice) has been boiled; thin or simple soup. Webster Dictionary DB
  4. A kind of thin soup made by cooking meat slowly in water. The Winston Simplified Dictionary. By William Dodge Lewis, Edgar Arthur Singer. Published 1919.
  5. A kind of soup. The american dictionary of the english language. By Daniel Lyons. Published 1899.
  6. Liquor in which flesh has been boiled. The Clarendon dictionary. By William Hand Browne, Samuel Stehman Haldeman. Published 1894.
  7. The liquor in which meat has been boiled; a thin or strained soup. The Concise Standard Dictionary of the English Language. By James Champlin Fernald. Published 1919.
  8. A vegetable soup boiled with flesh. See Brew. Nuttall's Standard dictionary of the English language. By Nuttall, P.Austin. Published 1914.
  9. A dish consisting of flesh, barley, and vegetables, with the water in which they are boiled. Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
  10. broth, n. an infusion or decoction of vegetable and animal substances in water.--A BROTH OF A BOY (Irish), a first-rate fellow. [A.S. broth--bréowan, to brew. See BREW.] gutenberg.org/ebooks/37683
  11. Water in which something, esp. meat, has been boiled, thin soup; (Irish) b. of a boy, good fellow. Concise Oxford Dictionary
  12. Liquid in which flesh (and sometimes other substances, as rice or barley) has been boiled; thin soup. Appleton's medical dictionary.
  13. n. [Anglo-Saxon] Water in which flesh has been boiled with vegetables or herbs, and barley or rice. Cabinet Dictionary
  14. Liquor in which flesh is boiled. Complete Dictionary

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