BOUILLON
\bˈuːɪlən], \bˈuːɪlən], \b_ˈuː_ɪ_l_ə_n]\
Definitions of BOUILLON
- 2010 - New Age Dictionary Database
- 1913 - Webster's Revised Unabridged Dictionary
- 1898 - Warner's pocket medical dictionary of today.
- 1920 - A dictionary of scientific terms.
- 1846 - Medical lexicon: a dictionary of medical science
- 1898 - American pocket medical dictionary
- 1916 - Appleton's medical dictionary
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A nutritious liquid food made by boiling beef, or other meat, in water; a clear soup or broth.
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An excrescence on a horse's frush or frog.
By Oddity Software
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A nutritious liquid food made by boiling beef, or other meat, in water; a clear soup or broth.
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An excrescence on a horse's frush or frog.
By Noah Webster.
By William R. Warner
By Henderson, I. F.; Henderson, W. D.
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A liquid food, made by boiling the flesh of animals in water. The osmazome, gelatin, and soluble salts dissolve; the fat melts, and the albumen coagulates. Bouillon is nourishing, owing to the gelatin and osmazome. The Jus de Viande is a very concentrated Bouillon, prepared of beef, mutton, veal, &c.
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In common language, in France, means a round fleshy excrescence, sometimes seen in the centre of a venereal ulcer.
By Robley Dunglison
By Willam Alexander Newman Dorland
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A culture medium much used in the bacteriological laboratory, consisting of 3 grms. of beef, 5 grms. of salt, 10 grms. of peptones (Witte) and 1 liter of water dissolved by boiling and then filtered. It forms the basis of many other media. [Fr.]
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A clear beef-tea.
By Smith Ely Jelliffe
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