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Webster’s Dictionary (1828)



54 words match “SAUCE”

PINK a.
nic) tin and ammonium, formerly much used as a mordant for madder and cochineal. -- Pink saucer, a small saucer, the inner surface of which is covered with a pink pigment.
POIGNANT a.
Pricking; piercing; sharp; pungent. "His poignant spear." Spenser. "Poynaunt sauce." Chaucer.
POTARGO n.
A kind of sauce or pickle. King.
REMOLADE; REMOULAD n.
A kind of piquant sauce or salad dressing resembling mayonnaise.
RICH a.
and high- flavored; as, a rich dish; rich cream or soup; rich pastry; rich wine or fruit. Sauces and rich spices are fetched from India. Baker.
SALMIS n.
A ragout or partky roasted game stewed with sauce, wine, bread, and condiments suited to provoke appetite.
SAND n.
n. -- Sand cock (Zoöl.), the redshank. [Prov. Eng.] -- Sand collar. (Zoöl.) Same as Sand saucer, below. -- Sand crab. (Zoöl.) (a) The lady crab. (b) A land crab, or ocypodian. -- Sand crack (Far.), a crack extending downward from the coronet, in the wall of a horse's hoof, which often causes lameness. -- Sand crick…
SHARPEN v.
To make more eager; as, to sharpen men's desires. Epicurean cooks Sharpen with cloyless sauce his appetite. Shak.
SOJA n.
An Asiatic leguminous herb (Glycine Soja) the seeds of which are used in preparing the sauce called soy.
SOUBISE n.
[F.] A sauce made of white onions and melted butter mixed with velouté sauce.
SOY n.
A Chinese and Japanese liquid sauce for fish, etc., made by subjecting boiled beans (esp. soja beans), or beans and meal, to long fermentation and then long digestion in salt and water.
SPICE n.
on, nutmeg, mace, allspice, ginger, cloves, etc., which are used in cookery and to flavor sauces, pickles, etc. Hast thou aught in thy purse [bag] any hot spices Piers Plowman.
URBANITY n.
Polite wit; facetiousness. [Obs.] Dryden. Raillery in the sauce of civil entertainment; and without some such tincture of urbanity, good humor falters. L'Estrange.
VINAIGRETTE n.
A sauce, made of vinegar, oil, and other ingredients, -- used esp. for cold meats.
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