Obs. [a. F. brussoles ‘perh. a form of rissole with an epenthetic b’ (Littré).] A ragout of braised veal.
1706. Phillips, Brusoles or Bursoles (Fr. in Cookery), Stakes of Veal or other Meat well season’d, in order to be laid in a Stew-pan between thin slices of Bacon, and baked between two Fires.
1724. Ramsay, Health, 69. The collar’d veal … Pigs à la braise, the tansy and brusole.
