used before a singular noun to mean one of a group, when it is not a particular one
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
used to join words or parts of a sentence that go together
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
barelyadverbUS /ˈberli/
only a very short time before
From this reading Place skewers in the bottom of the stew-pot, and lay the meat upon them with barely water enough to cover it.
formed or made thin by hammering
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
BEEFnounUS /biːf/
cattle that are reared for their meat
From this reading BEEF BOUILLI.
bindverbUS /baɪnd/
stick to firmly
From this reading Fill with this the opening from whence you took the bone, and bind a tape firmly round the meat.
bonenounUS /boʊn/
rigid connective tissue that makes up the skeleton of vertebrates
From this reading Fill with this the opening from whence you took the bone, and bind a tape firmly round the meat.
the lower side of anything
From this reading Place skewers in the bottom of the stew-pot, and lay the meat upon them with barely water enough to cover it.
BOUILLI
Dictionary entry pending editorial verification. Tap Listen to hear the word.
From this reading BEEF BOUILLI.
food made from dough of flour or meal and usually raised with yeast or baking powder and then baked
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
brisketnounUS /ˈbrɪskət/
a cut of meat from the breast or lower chest especially of beef
From this reading Take part of a round of fresh beef (or if you prefer it a piece of the flank or brisket) and rub it with salt.
butternounUS /ˈbʌtər/
an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
provide with a covering or cause to be covered
From this reading Place skewers in the bottom of the stew-pot, and lay the meat upon them with barely water enough to cover it.
crumbsnounUS /krʌmz/
plural of “crumb” — a very small quantity of something
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
eggnounUS /eɡ/
animal reproductive body consisting of an ovum or embryo together with nutritive and protective envelopes; especially the thin-shelled reproductive body laid by e.g. female birds
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
an adequate quantity; a quantity that is large enough to achieve a purpose
From this reading Place skewers in the bottom of the stew-pot, and lay the meat upon them with barely water enough to cover it.
make full, also in a metaphorical sense
From this reading Fill with this the opening from whence you took the bone, and bind a tape firmly round the meat.
with resolute determination
From this reading Fill with this the opening from whence you took the bone, and bind a tape firmly round the meat.
flanknounUS /flæŋk/
the side of military or naval formation
From this reading Take part of a round of fresh beef (or if you prefer it a piece of the flank or brisket) and rub it with salt.
force-meat
Dictionary entry pending editorial verification. Tap Listen to hear the word.
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
recently made, produced, or harvested
From this reading Take part of a round of fresh beef (or if you prefer it a piece of the flank or brisket) and rub it with salt.
showing where something starts, or who sent it
From this reading Fill with this the opening from whence you took the bone, and bind a tape firmly round the meat.
gratedverbUS /ˈɡreɪtɪd/
past form of “grate” — furnish with a grate
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
haveauxiliary verbUS /hæv/
used with a past participle to form the perfect tenses
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
herbsnounUS /ɜːrbz/
plural of “herb” — a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
on condition that; in the event that
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
inside something, or within a place, period, or state
From this reading Place skewers in the bottom of the stew-pot, and lay the meat upon them with barely water enough to cover it.
a thing, animal, or idea already mentioned
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
put into a certain place or abstract location
From this reading Place skewers in the bottom of the stew-pot, and lay the meat upon them with barely water enough to cover it.
prefer or wish to do something
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
the flesh of animals (including fishes and birds and snails) used as food
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
mincedverbUS /mɪnst/
past form of “mince” — make less severe or harsh
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
consisting of a haphazard assortment of different kinds
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
belonging to, or connected with, somebody or something
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
an open or empty space in or between things
From this reading Fill with this the opening from whence you took the bone, and bind a tape firmly round the meat.
used to join alternatives or possibilities
From this reading Take part of a round of fresh beef (or if you prefer it a piece of the flank or brisket) and rub it with salt.
not allowed to continue to bat or run
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
parsleynounUS /ˈpɑːrsli/
annual or perennial herb with aromatic leaves
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
something determined in relation to something that includes it
From this reading Take part of a round of fresh beef (or if you prefer it a piece of the flank or brisket) and rub it with salt.
pepperverbUS /ˈpepər/
add pepper to
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
picklenounUS /ˈpɪkəl/
vegetables (especially cucumbers) preserved in brine or vinegar
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
a separate part of a whole
From this reading Take part of a round of fresh beef (or if you prefer it a piece of the flank or brisket) and rub it with salt.
a point located with respect to surface features of some region
From this reading Place skewers in the bottom of the stew-pot, and lay the meat upon them with barely water enough to cover it.
like better; value more highly
From this reading Take part of a round of fresh beef (or if you prefer it a piece of the flank or brisket) and rub it with salt.
completely prepared or in condition for immediate action or use or progress
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
a charge of ammunition for a single shot
From this reading Fill with this the opening from whence you took the bone, and bind a tape firmly round the meat.
rubverbUS /rʌb/
move over something with pressure
From this reading Take part of a round of fresh beef (or if you prefer it a piece of the flank or brisket) and rub it with salt.
a compound formed by replacing hydrogen in an acid by a metal (or a radical that acts like a metal)
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
skewersnounUS /sˈkjuːərz/
plural of “skewer” — a long pin for holding meat in position while it is being roasted
From this reading Place skewers in the bottom of the stew-pot, and lay the meat upon them with barely water enough to cover it.
spicenounUS /spaɪs/
aromatic substances of vegetable origin used as a preservative
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
stew-pot
Dictionary entry pending editorial verification. Tap Listen to hear the word.
From this reading Place skewers in the bottom of the stew-pot, and lay the meat upon them with barely water enough to cover it.
stuffedadjectiveUS /stʌft/
filled with something
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
having or denoting the characteristic taste of sugar
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
carry out
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
tapenounUS /teɪp/
a long thin piece of cloth or paper as used for binding or fastening
From this reading Fill with this the opening from whence you took the bone, and bind a tape firmly round the meat.
used before a noun that is already known, already mentioned, or the only one of its kind
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
the people or things already mentioned, as the object
From this reading Place skewers in the bottom of the stew-pot, and lay the meat upon them with barely water enough to cover it.
used for a person or thing that is near, or that has just been mentioned
From this reading Fill with this the opening from whence you took the bone, and bind a tape firmly round the meat.
used before the base form of a verb to make the infinitive
From this reading Place skewers in the bottom of the stew-pot, and lay the meat upon them with barely water enough to cover it.
inflected form of “take” — carry out
From this reading Fill with this the opening from whence you took the bone, and bind a tape firmly round the meat.
uponprepositionUS /əˈpɑːn/
a formal word for “on”
From this reading Place skewers in the bottom of the stew-pot, and lay the meat upon them with barely water enough to cover it.
binary compound that occurs at room temperature as a clear colorless odorless tasteless liquid; freezes into ice below 0 degrees centigrade and boils above 100 degrees centigrade; widely used as a solvent
From this reading Place skewers in the bottom of the stew-pot, and lay the meat upon them with barely water enough to cover it.
at the time that
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
an old word meaning “from where”
From this reading Fill with this the opening from whence you took the bone, and bind a tape firmly round the meat.
in the company of; together with
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
yolknounUS /joʊk/
the yellow spherical part of an egg that is surrounded by the albumen
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
the person or people being spoken to
From this reading If you like it stuffed, have ready when you take the meat out of the pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed with beaten yolk of egg.
