Definitions
from The American Heritage® Dictionary of the English Language, 4th Edition
- n. The water in which meat, fish, or vegetables have been boiled; stock.
- n. A thin, clear soup based on stock, to which rice, barley, meat, or vegetables may be added.
- n. A liquid containing nutrients for culturing microorganisms: "[They] grew bacteria in a small flask of broth” ( Horace Freeland Judson).
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Water in which food (meat or vegetable etc) has been boiled.
- n. A soup made from broth and other ingredients such as vegetables, herbs or diced meat.
from the GNU version of the Collaborative International Dictionary of English
- n. Liquid in which flesh (and sometimes other substances, as barley or rice) has been boiled; thin or simple soup.
from The Century Dictionary and Cyclopedia
- n. Liquor in which flesh is boiled and macerated, usually with certain vegetables to give it a better relish.
- See brath.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces
- n. a thin soup of meat or fish or vegetable stock
Etymologies
Examples
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_ -- Speaking of broth, people in Devon say a _few broth_ in place of a little, or some broth.
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In fact, I commend it here to you: red quinoa cooked in broth (mushroom broth is favored; other broths will do) with pecans and dried sour cherries.
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Attuned to the try/fail cycle of plot, understanding that the broth is an attempt to solve the narrative problem, we understand also that the chips in the head are to be read as a part of this story.
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When the broth is heated, add the broccoli and cook.
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Soup: The chicken broth is served in a teapot so it remains piping hot for longer.
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Distinguished food historian Diana Kennedy 's "Oaxaca al Gusto" includes plenty of relatively simple recipes (a hearty, cilantro-spiked chicken soup, for instance) but also more arcane ones (turtle eggs in broth, stone soup and wasp-nest sauce comes to mind).
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The more complex mole de olla, with chile guajillo and ancho seasoned broth, is a regular favorite, too.
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I can tell you that 2 hours into it, the broth is so friggin 'delicious!
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I used the broth from the mussels in order to finish it off (nothing like a little cross-pollination.)
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He had never used corn cobs in broth but was interested to try it.
dailyword commented on the word broth
Jim sometimes feeds Artie this when he hasn't been feeling well.
October 15, 2012