Crossword-Solution: FUMET
Dictionary
| Word | Word Type | Definition |
|---|---|---|
| Fumet | n. | The dung of deer. |
| Fumet | n. | Alt. of Fumette |
We have 5 clues for the answer “FUMET”
| Clue | Answers |
|---|---|
| Odor of cooking meat. | 1 answer |
| Strong, seasoned stock, in cookery | 1 answer |
| liquor from cooking fish, meat, or game | 1 answer |
| ODOUR of game | 2 answers |
| ODOUR of cooking | 2 answers |
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Length times width e.g.
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A
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R
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A
Hint 1 meaning
The superficial contents of any figure; the surface included
within any given lines; superficial extent; as, the area of a square or
a triangle.
Hint 2 anagram
AERA
Hint 3 another clue
CERTAIN BRAIN SIZE
17 +1
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Sentences with FUMET (5)
The ragouts looked as if they had been once eaten and half digested: the fricassees were involved in a nasty yellow poultice: and the rotis were scorched and stinking, for the honour of the fumet.
This was a roasted leveret, very strong of the fumet, which happened to be placed directly under his nose.
Their flesh is white and delicate, but, like all the other game in this country, it has no _fumet_, and only excels in the fine taste.
Osmazome is known under various names in different cookery books, as "fumet, essence," &c., but which are obtained in a different way, which causes the gelatine to be produced with the osmazome; but, by the above plan, it is left in the meat, and the osmazome, with a small quantity of the albumen, is extracted, and the albumen is afterwards removed as the scum.
Evremond nearly two hundred years ago in some stanzas, entitled “Les Avantages de l’Angleterre,” wherein he says-- “Roche-guyon, Bene, verfine, Ne vantez plus votre lapin; Windsor en fournit la cuisine D’un fumet encore plus fin.” In the same poem he alludes to the profuse supply of woodcocks, snipe, pheasant, and larks, and to the fine flavour and colour of the Bath mutton.
Where this answer appears
Appears in: NYT.
Used 2 times in crossword archives (1947–2013).