meat stock
21Stock station — Stock Stock (st[o^]k), n. [AS. stocc a stock, trunk, stick; akin to D. stok, G. stock, OHG. stoc, Icel. stokkr, Sw. stock, Dan. stok, and AS. stycce a piece; cf. Skr. tuj to urge, thrust. Cf. {Stokker}, {Stucco}, and {Tuck} a rapier.] 1. The stem …
22Stock tackle — Stock Stock (st[o^]k), n. [AS. stocc a stock, trunk, stick; akin to D. stok, G. stock, OHG. stoc, Icel. stokkr, Sw. stock, Dan. stok, and AS. stycce a piece; cf. Skr. tuj to urge, thrust. Cf. {Stokker}, {Stucco}, and {Tuck} a rapier.] 1. The stem …
23Stock taking — Stock Stock (st[o^]k), n. [AS. stocc a stock, trunk, stick; akin to D. stok, G. stock, OHG. stoc, Icel. stokkr, Sw. stock, Dan. stok, and AS. stycce a piece; cf. Skr. tuj to urge, thrust. Cf. {Stokker}, {Stucco}, and {Tuck} a rapier.] 1. The stem …
24stock — [stäk] n. [ME stocke < OE stocc, akin to Ger stock, Du stok, a stick < IE base * (s)teu , to strike, chop > STUMP, STUB] 1. the trunk of a tree 2. Archaic a) a tree stump b) a wooden block or log …
25stock market — place where securities are bought and sold, 1809, from STOCK (Cf. stock) (n.2) + MARKET (Cf. market). The original Stock Market (mid 14c.) was a fish and meat market in the City of London on or near the later site of Mansion House, so called… …
26stock cube — stock cubes N COUNT A stock cube is a solid cube made from dried meat or vegetable juices and other flavourings. Stock cubes are used to add flavour to dishes such as stews and soups …
27stock cube — n a small solid ↑cube made from the dried juices of meat or vegetables that is mixed with boiling water to make ↑stock …
28stock cube — ► NOUN ▪ a cube of concentrated dehydrated meat, vegetable, or fish stock for use in cooking …
29stock|pot — «STOK POT», noun. 1. a large pot in which meat, bones, and vegetables are simmered with water to make stock for soup, sauces, or gravies. 2. any vessel in which a mixture of things is prepared for use by long, slow cooking …
30Meat glaze — Meat glaze, French: Glace de viande, is a dark brown, gelatinous, flavouring agent used in food preparation. It is obtained by reducing brown stock through evaporation by slow heating. Its high viscosity and salt content gives it an unusually… …
