Cookery. A dish consisting of boiled and roasted ox tongue. Obsolete.

(See quot. 1390.)

A dish of garnished meatballs. Cf. pome, n.1 3, pomedorry, n.

Cookery. In plural. A dish made from slices of beef or veal, typically rolled around a filling of onions and herbs, stewed, and served in gravy. Cf…

(a) a pie made with potatoes, frequently containing meat, onions, etc.; (b) = potato pit n. (cf. pie, n.2 2).

A kind of dish (see quot.); figurative a cooked-up story, hash, medley.

A stew typically made of beef braised with beer and onions, and associated with Belgium.

a dish of larded beef braised with vegetables and (often) wine, served in a rich sauce.

= Scotch collops n. at Scotch, adj. n.3compounds 2.

thin slices of fried meat (in later use esp. beefsteak), often cooked with onions.

A dish typically consisting of boned and rolled chicken, veal, or pork (sometimes with a stuffing), which is boiled and served cold with its…

(See quots.)

= Scotch collops n. at Scotch, adj. n.3compounds 2.

= beef à la mode n. at compounds 2.

A French dish of sliced cooked meat, esp. boiled beef, cooked slowly in a sauce with finely chopped onions.

(a) a dish of sheepshead and onions; (b) a sausage.

a dish of minced beef or (occasionally) other meat which has been topped with mashed potato and then baked or browned.

Cookery. An ornamental dish of meat or vegetables cooked in a mould.

Cookery. A dish made of finely minced meat, fish, or other ingredients, cooked in a crust of paste or in a mould: so called from its shape.

(See quot. 1892.)

Esp. in French cookery: a kidney, used as food. Usually in plural.

A dish of Dutch origin consisting of seasoned minced beef wrapped in tripe and usually boiled, pickled, and served in round slices.

A stew or casserole of meat and vegetables, typically prepared on a Friday, left overnight to simmer in an oven, and eaten on the Sabbath; = cholent…

Australian slang. A dish of meat and unleavened bread.

A stew traditionally of squirrel and onion, now frequently of small game or chicken and containing other vegetables, typical of the south-eastern…

An article of food made from scraps of pork, etc. stewed with meal and pressed into large cakes.

A Balkan and eastern Mediterranean baked dish of minced lamb or beef layered with vegetables (esp. aubergines, potatoes, courgettes, onions)…

Chopped or ground meat shaped into a roll and baked.

Minced meat with sauce or farce, wrapped in pieces of pork caul.

a pie consisting of chopped meat and potatoes, covered with a crust of mashed potatoes browned.

A Chinese-style dish of meat or chicken, rice, onions, etc., fried in sesame-oil. Also figurative.

A Southern French and Mediterranean dish of meat added to a base of onion, garlic, tomato, etc., fried in oil and cooked very slowly in a closed…

A small round piece of meat; esp. a cut of lamb or mutton taken from the rib or loin. Usually in plural.

A dish composed of cooked meat, fish, etc., served cold in aspic jelly or sauce; (see derivatives).

Chiefly North American. A small, flattened cake of chopped or minced food (esp. meat).

Beef stewed or braised in a red wine sauce, to which mushrooms and onions are usually added; a dish or portion of this. Cf. Bourguignon, n. 2.

A Japanese dish, consisting of very thin slices of beef fried with vegetables in sugar and soy sauce, and often served with rice.

A dish of strips of beef cooked in a sauce containing sour cream. In full, beef stroganoff, bœuf stroganoff.

Beef; used with postpositive adjective to designate a beef dish cooked in a particular manner, the adjective indicating either the sauce in which…

In Mexican cookery: a dish typically consisting of a tortilla that is rolled around a filling of meat and cheese and then fried.

An appetizer typically consisting of chicken livers and water chestnuts, wrapped in bacon, marinated, and grilled.

In Indonesian and Malaysian cookery: a dish of meat, usually beef, slow-cooked in coconut milk and various spices until fairly dry.

A Greek dish consisting of macaroni or spaghetti, ground lamb or beef, grated cheese, and tomatoes, all baked in a béchamel sauce and flavoured…

In South Asian cookery: finely chopped or minced meat, typically lamb, mixed with peas and potatoes. Frequently attributive in the names of dishes.

In Korean cookery: a dish of thin slices of beef or pork which are marinated then grilled or stir-fried.

A Chinese dish consisting of strips of meat (usually pork) stir-fried with assorted vegetables and folded or rolled in thin pancakes.

Meat served with a port-flavoured sauce and a garnish of truffles and mushrooms. Also: a garnish of tomatoes stuffed with chicken, truffles…

A Japanese dish of thinly sliced beef or pork cooked with vegetables in boiling soup.

An Italian dish of extremely thin slices of marinated raw or very rare beef, typically served with olive oil and lemon juice. Hence: a dish in…

In Mexican cookery: pork (or occasionally other meat) seasoned with chillies, pineapple, and other ingredients and typically roasted on a vertical…

In Indian cookery: red meat; beef, lamb, mutton, or goat. Also (and in earliest use): a dish containing this.

A dish consisting of a fillet of breaded chicken, pork, or other meat that is fried, topped with béchamel sauce and cheese, and then grilled…

English regional (north-eastern). A dish consisting of a fillet of breaded chicken, pork, or other meat that is fried, topped with béchamel sauce…

= stroganoff, n.