‖Bou′illon″ (�), n. [F., fr. bouillir to boil.] 1. A nutritious liquid food made by boiling beef, or other meat, in water; a clear soup or broth.
2. (Far.) An excrescence on a horse's frush or frog.
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Webster's Dictionary 1913
Webster's Revised Unabridged Dictionary, C. & G. Merriam Co., 1913.