• The skeletons of animals and fishes together with connective tissue, gristle, etc. Used to make stock by long simmering (4 hours plus) with water, aromatic vegetables and a bouquet garni to release flavour and gelatine. The simmering stock is repeatedly skimmed to remove fat and scum (coagulated protein and dirt). Bones are either browned or blanched before simmering. They are sometimes put in the bottom of a pan to prevent food sticking to the base and to add flavour to the dish.


  • plural noun money
  • plural noun the drug crack