n. [ F., fr. OF. sausse, LL. salsa, properly, salt pickle, fr. L. salsus salted, salt, p. p. of salire to salt, fr. sal salt. See Salt, and cf. Saucer, Souse pickle, Souse to plunge. ] 1. A composition of condiments and appetizing ingredients eaten with food as a relish; especially, a dressing for meat or fish or for puddings; as, mint sauce; sweet sauce, etc. “Poignant sauce.” Chaucer. [ 1913 Webster ]

High sauces and rich spices fetched from the Indies. Sir S. Baker. [ 1913 Webster ]

2. Any garden vegetables eaten with meat. [ Prov. Eng. & Colloq. U.S. ] Forby. Bartlett. [ 1913 Webster ]

Roots, herbs, vine fruits, and salad flowers . . . they dish up various ways, and find them very delicious sauce to their meats, both roasted and boiled, fresh and salt. Beverly. [ 1913 Webster ]

3. Stewed or preserved fruit eaten with other food as a relish; as, apple sauce, cranberry sauce, etc. [ U.S. ] “Stewed apple sauce.” Mrs. Lincoln (Cook Book). [ 1913 Webster ]

4. Sauciness; impertinence. [ Low. ] Haliwell. [ 1913 Webster ]

To serve one the same sauce, to retaliate in the same kind. [ Vulgar ] [ 1913 Webster ]

v. t. [ Cf. F. saucer. ] [ imp. & p. p. Sauced p. pr. & vb. n. Saucing ] 1. To accompany with something intended to give a higher relish; to supply with appetizing condiments; to season; to flavor. [ 1913 Webster ]

2. To cause to relish anything, as if with a sauce; to tickle or gratify, as the palate; to please; to stimulate; hence, to cover, mingle, or dress, as if with sauce; to make an application to. [ R. ] [ 1913 Webster ]

Earth, yield me roots;
Who seeks for better of thee, sauce his palate
With thy most operant poison! Shak. [ 1913 Webster ]

3. To make poignant; to give zest, flavor or interest to; to set off; to vary and render attractive. [ 1913 Webster ]

Then fell she to sauce her desires with threatenings. Sir P. Sidney. [ 1913 Webster ]

Thou sayest his meat was sauced with thy upbraidings. Shak. [ 1913 Webster ]

4. To treat with bitter, pert, or tart language; to be impudent or saucy to. [ Colloq. or Low ] [ 1913 Webster ]

I'll sauce her with bitter words. Shak. [ 1913 Webster ]

‖n. [ F. ] (Fine Art) A soft crayon for use in stump drawing or in shading with the stump. [ 1913 Webster ]

n. [ Etymol. uncertain. ] (Bot.) Jack-by-the-hedge. See under Jack. [ 1913 Webster ]

{ it>or ‖. [ F. hâtelet skewer. ] A sauce (such as egg and bread crumbs) used for covering bits of meat, small birds, or fish, strung on skewers for frying. [ Webster 1913 Suppl. ]

n. [ See Sauce, and Saucy. ] A saucy, impudent person; especially, a pert child. [ 1913 Webster ]

Saucebox, go, meddle with your lady's fan,
And prate not here! A. Brewer. [ 1913 Webster ]

n. A small pan with a handle, in which sauce is prepared over a fire; a stewpan. [ 1913 Webster ]

n. [ F. saucière, from sauce. See Sauce. ] 1. A small pan or vessel in which sauce was set on a table. [ Obs. ] Bacon. [ 1913 Webster ]

2. A small dish, commonly deeper than a plate, in which a cup is set at table. [ 1913 Webster ]

3. Something resembling a saucer in shape. Specifically: (a) A flat, shallow caisson for raising sunken ships. (b) A shallow socket for the pivot of a capstan. [ 1913 Webster ]

[ 1913 Webster ]

{ ‖n., or . [ F. velouté, lit., velvety. ] (Cookery) 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. [ Webster 1913 Suppl. ]