Definitions

from The American Heritage® Dictionary of the English Language, 5th Edition.

  • noun The water in which meat, fish, or vegetables have been boiled; stock.
  • noun A thin, clear soup based on stock, to which rice, barley, meat, or vegetables may be added.
  • noun A liquid containing nutrients for culturing microorganisms.

from The Century Dictionary.

  • See brath.
  • noun Liquor in which flesh is boiled and macerated, usually with certain vegetables to give it a better relish.

from the GNU version of the Collaborative International Dictionary of English.

  • noun Liquid in which flesh (and sometimes other substances, as barley or rice) has been boiled; thin or simple soup.

from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun uncountable Water in which food (meat or vegetable etc) has been boiled.
  • noun countable A soup made from broth and other ingredients such as vegetables, herbs or diced meat.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • noun liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces
  • noun a thin soup of meat or fish or vegetable stock

Etymologies

from The American Heritage® Dictionary of the English Language, 4th Edition

[Middle English, from Old English; see bhreu- in Indo-European roots.]

from Wiktionary, Creative Commons Attribution/Share-Alike License

Middle English broth, from Old English broþ ("broth"). Akin to Old English breowan ("to brew").

Examples

Comments

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  • Jim sometimes feeds Artie this when he hasn't been feeling well.

    October 15, 2012