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bouillon
[< Cdn F < F "broth"]
DCHP-1 (pre-1967)
Entry from the DCHP-1 (pre-1967)
This entry may contain outdated or offensive information, terms, and examples.
n.
a kind of stew.
Quotations
1887
In the palmy days when meat was plentiful, the Indians were in the habit of collecting this root [wild turnip, or buffalo root]; as well as being eaten fresh, they used to pound it up and dry it, when it resembled arrow-root; it was then used in thickening their bouillon.
1903
. . . big, medium, and little fellows [trout] mingled in component of the famous North Country bouillon, whose other ingredients are partridges, and tomatoes, and potatoes, and onions, and salt pork, and flour in combination delicious beyond belief.