marmite

A rounded cooking pot of various designs, commonly pot-bellied, with or without tripod, handles, lid etc; originally earthenware but currently more commonly of cast iron or other metals.

1824 Thomas Gill. The Technical Repository p. 180: XXXV: On the French Marmite, or Pot-au-Feu: and on preparing Bouillon with it My little boy having been ill of a fever for forty days, I have learned from his attendant how to make the celebrated soup (bouillon) of Paris: and finding it to be superior to any that I ever before tasted, I take the liberty to send you the directions necessary to enable any one to prepare this cheap and desirable food. Earthen-pots with covers, made to hold from one to seven pounds of meat, are found in every family. The marmite bought for me was for one-and-a-half pound only: this quantity of lean meat (bœufmaigre), was always part of the leg or shoulder: it was put into the marmite, which was then filled up with cold water, about five pints, and placed on the hearth, close to the wood-fire; and when it began to simmer or boil gently, it threw up a scum, which was carefully taken off from time to time with a spoon, for the space of threequarters of an hour, which perfectly cleansed the meat and water from every impurity.

Alternative letter-case form of Marmite.

Required: […] One tablespoonful of nutril or one small teaspoonful of marmite.

Stir a spoonful of marmite into some brown gravy, and pour over the potatoes, etc.

A brand of sticky, dark brown, strongly flavored spread based on a yeast extract (a by-product of beer brewing), eaten on toast, in sandwiches, in savory dishes, etc.

Peyró has the grace to acknowledge that Marmite isn’t really a sauce before dismissing it as “filth”, and moving on to mint sauce.