DCHP-1 Online
bouillon [< Cdn F < F "broth"] 
n. a kind of stew.
- 1887 In the palmy days when meat was plentiful, the Indians were in the habit of collecting this root [wild turnip, or buffalo root]; as well as being eaten fresh, they used to pound it up and dry it, when it resembled arrow-root; it was then used in thickening their bouillon.
- 1903 . . . big, medium, and little fellows [trout] mingled in component of the famous North Country bouillon, whose other ingredients are partridges, and tomatoes, and potatoes, and onions, and salt pork, and flour in combination delicious beyond belief.
- 1887 In the palmy days when meat was plentiful, the Indians were in the habit of collecting this root [wild turnip, or buffalo root]; as well as being eaten fresh, they used to pound it up and dry it, when it resembled arrow-root; it was then used in thickening their bouillon.