broth
nounUS /bɹɔθ/ · UK /bɹɒθ/
Etymology From Middle English broth, from Old English broþ (“broth”), from Proto-West Germanic *broþ (“broth”), from Proto-Germanic *bruþą (“broth”), from Proto-Indo-European *bʰrewh₁- (“to seethe, roil, brew”). Akin to Old English breowan (“to brew”), equivalent to brew + -th (abstract nominal suffix).
1
Water in which food (meat, vegetable, etc.) has been boiled.
- A compound of galanga, cubebs, sparrow wort, cardamoms, nutmeg, gillyflowers, Indian thistle, laurel seeds, cloves, Persian pepper is made into a drink. Taken twice daily morning and night, in pigeon or fowl broth, preceded and followed by eater. The result, according to Arab tradition, is an effective aphrodisiac.1961, Harry E. Wedeck, Dictionary of Aphrodisiacs, New York: The Citadel Press, page 102:
2
A soup made from broth and other ingredients such as vegetables, herbs or diced meat.
- Derived terms
- barley-broth, black broth, broth cube, brothlike, broth of a boy, brothy, clambroth, cockadoodle broth, flesh broth, hellbroth, lysogeny broth, microbroth, plum broth, Scotch broth, snow-broth, stew in one's own broth, too many chefs spoil the broth, too many cooks spoil the broth
- Related terms
- barley-bree, brew, brewis, brose, court bouillon, juice, supper, dashi, souse, stock