Vocabulary : Sauce veloute to Saucisse

Sauce veloute : A white sauce or stock made by boiling down ham, veal, beef, fowl, bouillon, etc., then adding soup stock, seasoning, vegetables, and thickening, and again boiling and straining.
Sauce-alone : Jack-by-the-hedge. See under Jack.
Saucebox : A saucy, impudent person; especially, a pert child.
Sauced : of Sauce
Saucepan : A small pan with a handle, in which sauce is prepared over a fire; a stewpan.

Saucer : A small pan or vessel in which sauce was set on a table. ;; A small dish, commonly deeper than a plate, in which a cup is set at table. ;; Something resembling a saucer in shape. ;; A flat, shallow caisson for raising sunken ships. ;; A shallow socket for the pivot of a capstan.
Saucily : In a saucy manner; impudently; with impertinent boldness.
Sauciness : The quality or state of being saucy; that which is saucy; impertinent boldness; contempt of superiors; impudence.
Saucing : of Sauce
Saucisse : A long and slender pipe or bag, made of cloth well pitched, or of leather, filled with powder, and used to communicate fire to mines, caissons, bomb chests, etc. ;; A fascine of more than ordinary length.

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