n
The involucre or cup in which the acorn is fixed.
n
(Cockney rhyming slang) stairs
n
The crust formed on barbecued meat that has had a rub applied to it.
n
(Australia, obsolete) Alternative form of choco (“militiaman or conscript; chocolate soldier”) [(Australia, slang) A person with dark skin tone.]
n
Alternative form of collop [(Northern English dialect) A slice of meat.]
n
Alternative spelling of cornpone [(US, Appalachia) A form of cornbread made without milk or eggs.]
n
The soft internal portion of bread, surrounded by crust.
n
(idiomatic) A thing which has good and bad parts, but is overall spoilt by the bad.
n
(architecture) Chiefly in egg and dart: an ornamental oval moulding alternating in a row with dart or triangular shapes.
n
A specialized container, usually made of cardboard, with indentations for holding individual eggs.
n
A small cover made of wool or other material and designed to be placed over a boiled egg to keep it warm.
n
(countable, uncountable) A foam pad with multiple indentations giving it a texture similar to that of an egg carton.
n
The clear part of an egg surrounding the yolk, which turns white when cooked or beaten.
n
Alternative form of egg cosy [A small cover made of wool or other material and designed to be placed over a boiled egg to keep it warm.]
n
Alternative form of egg cosy [A small cover made of wool or other material and designed to be placed over a boiled egg to keep it warm.]
n
Alternative form of egg cosy [A small cover made of wool or other material and designed to be placed over a boiled egg to keep it warm.]
n
Alternative form of egg-crating [textured surface or insert.]
n
Obsolete spelling of egg [An approximately spherical or ellipsoidal body produced by birds, insects, reptiles, and other animals, housing the embryo within a membrane or shell during its development.]
n
(diminutive or informal) Alternative letter-case form of eggs benny.
n
Alternative form of egg sac [Synonym of egg case]
n
Alternative spelling of egg timer [A small version of an hourglass used to time the boiling of an egg.]
n
Alternative spelling of egg whisk. [A whisk (kitchen utensil made of multiple loops of wire) used to beat eggs.]
n
Alternative form of egg yolk [The yellow central part of a chicken’s (or other bird’s) egg.]
n
Alternative form of Fabergé egg [One of the thousands of decorated Easter eggs made by the House of Fabergé from 1885 to 1917, especially one of the 69 large jeweled pieces made for Russian imperial family and a few other customers.]
n
A smoked or salted pilchard.
n
Cold-smoked haddock, representative of a regional method of smoking with green wood and peat in north-east Scotland.
n
haddock cured with the smoke of green wood, turf or peat.
n
Alternative spelling of fishmeal [Ground dried fish, used mainly for livestock feed.]
n
(slang, derogatory or humorous) A newspaper or magazine, especially one whose news reports are considered uninteresting or unreliable and whose editorial opinions are regarded with indifference or disapproval.
n
(golf, slang) A golf ball half-buried in sand in a bunker.
n
(slang, neologism) A combined portion of fries and onion rings.
v
To cure bacon by salting.
n
Obsolete form of gherkin. [A small cucumber, often pickled whole.]
n
(UK, obsolete, slang) A salted herring.
n
The top crust of a dish, consisting of breadcrumbs or grated cheese heated under a grill; the dish itself.
n
Alternative form of gutbread. [The pancreas, especially the pancreas of livestock used as food.]
n
A way of serving food at a party, consisting of a half melon or potato etc. with individual cocktail sticks of cheese and pineapple stuck into it.
n
The tough outer skin of a baked potato.
n
The stomach of a calf, prepared for rennet.
n
(South Africa) A small, hard clay brick.
n
(cooking) Bacon or pork stuffed into other meat before cooking.
n
(US) Salmon cured in brine and then smoked in low temperature so that the flesh remains uncooked.
n
A camel of a type or a type of camel that is kept for its producing milk.
adj
(humorous) (of a steak) very rare
n
(informal, humorous) A cold or frozen mouse.
adj
of or pertaining to noodles
n
(UK dialectal) The mast and acorns of the oak; the turn-out.
n
A performer in a Pace Egg play.
n
Alternative spelling of paste egg
n
Alternative form of pea-souper [(Britain, Canada, informal) A dense, yellowish fog, often mixed with smoke; a pea-soup fog, a smog.]
n
(obsolete) A herring preserved in brine; a pickled herring.
n
(Newfoundland) a division inside a fishing stage where cod is cured in salt brine
n
A herring that is cured in smoke and brine strong enough to turn the flesh red; a type of kipper.
n
(uncountable, politics, idiomatic) Fresh, inspiring, or inflammatory topics or information.
adj
Resembling a sausage; often specifically sausage-shaped.
n
(uncountable) Liquid chicken fat.
n
edible salmon that is cured by smoking.
n
(uncountable, historical) A sailors' dish of meat buried in potatoes.
n
A bone used in cooking soup.
n
Alternative form of soup and fish (“men's formal white tie dress”) [(dated, slang) Men's formal white tie dress.]
n
The pickled ears, feet, etc., of swine.
n
(uncountable) A juniper-flavoured ham originally from Tyrol.
n
Alternative form of stewpond [Synonym of stew (“a pool in which fish are kept in preparation for eating”)]
n
A bird suitable for cooking by stewing.
n
Synonym of stew (“a pool in which fish are kept in preparation for eating”)
n
A cod (or similar fish) having been cut open and cured in the open air without salt.
n
The fatty tissue that surrounds and protects the kidneys; that of sheep and cattle is used in cooking and in making tallow.
n
Obsolete form of sweetmeat. [A sweet delicacy; a confection.]
n
Alternative form of Tar Heel [(US slang) Synonym of North Carolinian.]
n
(dated, slang) A very hard-boiled person; one who is tough and unsentimental
n
(UK, dialect) The salted stomach of a calf, used in making cheese; a rennet bag.
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