Bouilli.—Boiled meat; but fresh beef, well boiled, is generally understood by this term.
Bouillie.—A sort of hasty pudding. Bouillie-au-lait is flour and milk boiled together.
Bouillon.—Thin broth or soup.
Braise.—To stew meat that has been previously blanched, very slowly with bacon or other fat, until it is tender.
Braisière.—A saucepan with a lid with a rim to it, on which lighted charcoal can be put.
Brider.—To put thin string or thread through poultry, game, etc., to keep it in shape.
Brioche.—A sort of light cake, rather like Bath bun, but not sweet, having as much salt as sugar in it.
Brandy butter.—Fresh butter, sugar, and brandy beaten together to a cream.
Caramel.—Made by melting a little loaf sugar in a saucepan, and as soon as it is brown, before it burns, adding some water to it. Sometimes used as a colouring for stews. Made into a syrup by adding more sugar after the water, it is a very good pudding sauce.
Casserole.—A stew-pan. The name given to a crust of rice moulded in the shape of a pie, then baked with mince or a purée of game in it.