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Sauce :: Sauce (n.) Any garden vegetables eaten with meat.

Acetabuliform :: Acetabuliform (a.) Shaped like a shallow cup; saucer-shaped; as, an acetabuliform calyx..

Barberry :: Barberry (n.) A shrub of the genus Berberis, common along roadsides and in neglected fields. B. vulgaris is the species best known; its oblong red berries are made into a preserve or sauce, and have been deemed efficacious in fluxes and fevers. The bark dyes a fine yellow, esp. the bark of the root..

Curry :: Curry (n.) A kind of sauce much used in India, containing garlic, pepper, ginger, and other strong spices..

Bechamel :: Bechamel (n.) A rich, white sauce, prepared with butter and cream..

Tea-saucer :: Tea-saucer (n.) A small saucer in which a teacup is set.

Papboat :: Papboat (n.) A kind of sauce boat or dish.

Laver :: Laver (n.) The fronds of certain marine algae used as food, and for making a sauce called laver sauce. Green laver is the Ulva latissima; purple laver, Porphyra laciniata and P. vulgaris. It is prepared by stewing, either alone or with other vegetables, and with various condiments; -- called also sloke, or sloakan..

Cranberry :: Cranberry (n.) A red, acid berry, much used for making sauce, etc.; also, the plant producing it (several species of Vaccinum or Oxycoccus.) The high cranberry or cranberry tree is a species of Viburnum (V. Opulus), and the other is sometimes called low cranberry or marsh cranberry to distinguish it..

Sauce :: Sauce (n.) A composition of condiments and appetizing ingredients eaten with food as a relish; especially, a dressing for meat or fish or for puddings; as, mint sauce; sweet sauce, etc..

Peptic :: Peptic (a.) Relating to digestion; promoting digestion; digestive; as, peptic sauces..

Sauce :: Sauce (v. t.) To accompany with something intended to give a higher relish; to supply with appetizing condiments; to season; to flavor.

Sauce-alone :: Sauce-alone (n.) Jack-by-the-hedge. See under Jack.

Catsup :: Catsup (n.) A table sauce made from mushrooms, tomatoes, walnuts, etc..

Blancmanger :: Blancmanger (n.) A sort of fricassee with white sauce, variously made of capon, fish, etc..

Saucepan :: Saucepan (n.) A small pan with a handle, in which sauce is prepared over a fire; a stewpan..

Patera :: Patera (n.) A saucerlike vessel of earthenware or metal, used by the Greeks and Romans in libations and sacrificies..

Saucer :: Saucer (n.) A small pan or vessel in which sauce was set on a table.

Fricace :: Fricace (n.) Meat sliced and dressed with strong sauce.

Remoulad :: Remoulad (n.) A kind of piquant sauce or salad dressing resembling mayonnaise.

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