The liquid in which anything has been boiled, and which is impregnated with its juice; a decoction; esp. that in which meat is boiled or…

= brewis, n., in both senses.

A liquor in which a substance, usually animal or vegetable, has been boiled, and in which the principles thus extracted are dissolved; spec. as a…

Soup or broth of the juice of boiled meat, with various thickening ingredients.

Broth. Obsolete. rare.

The water in which meat has been boiled; broth, sauce; the fat in which bacon, fish, or the like has been fried; the liquid contained in oysters.

Broth; liquor; juice, water; = bree, n.2 2 3.

Broth, juice, liquor in which anything has been steeped or boiled, or which flows from it. barley-bree: malt liquor. herring-bree: herring-brine…

Broth, liquor in which beef and vegetables have been boiled; sometimes also thickened with bread or meal. Now chiefly dialect, and applied very…

A decoction.

a liquid made by cooking pieces of gammon in a seasoned liquid and used as a flavouring.

The liquor made by boiling meat (with or without vegetables, etc.) and used as a foundation for soup.

The water in which meat, vegetables, etc., have been boiled, often regarded as having health-giving properties; broth, stock (cf. liquor, n. 4). Also…

stock of a light colour made with chicken, veal, or pork.

A broth or stock typically made with ham or bacon, herbs, and vegetables stewed in melted butter (sometimes with additional liquid) and then strained.

A rich stock or gravy in which tripe, etc. is stewed.

Cookery. Stock, or a quantity or type of this, used as a basis for making soup, sauces, etc.