different between broth vs skillygalee
broth
English
Etymology
From Middle English broth, from Old English broþ (“broth”), from Proto-West Germanic *broþ (“broth”), from Proto-Germanic *bruþ? (“broth”), from Proto-Indo-European *b?rewh?- (“to seethe, roil, brew”). Akin to Old English breowan (“to brew”).
Pronunciation
- (General American) IPA(key): /b???/, enPR: brôth
- (cot–caught merger, Canada) IPA(key): /b???/, enPR: br?th
- (Received Pronunciation) IPA(key): /b???/, enPR: br?th
- Rhymes: -??
Noun
broth (countable and uncountable, plural broths)
- (uncountable) Water in which food (meat or vegetable etc) has been boiled.
- Synonyms: bouillon, liquor, pot liquor, stock
- (countable) A soup made from broth and other ingredients such as vegetables, herbs or diced meat.
Derived terms
Related terms
Translations
See also
- dashi
- souse
- stock
Descendants
- ? Scottish Gaelic: brot
Anagrams
- Borth, throb
Irish
Noun
broth m (genitive singular brotha)
- Alternative form of bruth (“heat; rash, eruption; nap, pile, covering”)
Declension
Mutation
References
- "broth" in Foclóir Gaeilge–Béarla, An Gúm, 1977, by Niall Ó Dónaill.
Middle English
Alternative forms
- broð, broþ, brotthe, broþþe, broththe
Etymology
From Old English broþ
Pronunciation
- IPA(key): /br??/
Noun
broth (plural brothes)
- Water in which something (usually food) has been boiled; broth.
Descendants
- English: broth
- ? Scottish Gaelic: brot
- Scots: broth
References
- “broth, n.”, in MED Online, Ann Arbor, Mich.: University of Michigan, 2007, retrieved 2018-12-09.
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skillygalee
English
Alternative forms
- skilligalee
- skilligolee
Noun
skillygalee (uncountable)
- (obsolete, nautical) A type of gruel made from oatmeal.
- 2005 Gregory Fremont-Barnes, Steve Noon, Nelson's Sailors, Osprey Publishing, p24
- Breakfast was served at 8am and sometimes consisted of skillygalee, a sort of oatmeal gruel prepared in fatty water and which by the time of Trafalgar included butter and sugar.
- 2005 Gregory Fremont-Barnes, Steve Noon, Nelson's Sailors, Osprey Publishing, p24
- (obsolete) A thin broth prepared by soaking hardtack in water, and frying with pork fat.
- 2004 Brian Leehan, Pale Horse at Plum Run: The First Minnesota at Gettysburg, Minnesota Historical Society Press, p200
- Skillygalee was born of left-over pork grease and crackers too tough to bite and chew.
- 2004 Brian Leehan, Pale Horse at Plum Run: The First Minnesota at Gettysburg, Minnesota Historical Society Press, p200
skillygalee From the web:
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