from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A substance formerly supposed to impart the characteristic meaty smell and taste to certain dishes.

from the GNU version of the Collaborative International Dictionary of English

  • n. A substance formerly supposed to give to soup and broth their characteristic odor, and probably consisting of one or several of the class of nitrogenous substances which are called extractives.

from The Century Dictionary and Cyclopedia

  • n. That part of the aqueous extract of meat which is soluble in alcohol and contains the flavoring principle.


Sorry, no etymologies found.



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