brawn
11brawn — index force (strength), puissance, sinew, strength Burton s Legal Thesaurus. William C. Burton. 2006 …
12brawn — (n.) late 13c., from O.Fr. braon fleshy or muscular part, buttock, from Frankish *brado ham, roast or some other Germanic source, from P.Gmc. *bred on (Cf. O.H.G. brato tender meat, Ger. Braten roast, O.N. brað raw meat, O.E. bræd flesh ), from… …
13brawn — [n] muscular strength and breadth beef, beefiness, clout, energy, flesh, kick, meat, might, moxie*, muscle, muscularity, power, punch, robustness, sinews, sock, steam, thew, vigor; concepts 723,732 Ant. frailness, skinniness, slightness, thinness …
14brawn — ► NOUN 1) physical strength as opposed to intelligence. 2) Brit. cooked meat from a pig s or calf s head, pressed with jelly. DERIVATIVES brawny adjective. ORIGIN Old French braon fleshy part of the leg …
15brawn — [brôn] n. [ME braun < OFr braon, fleshy or muscular part, buttock < Frank brado, meat, calf (of leg), akin to OHG brato, OE bræde] 1. strong, well developed muscles 2. muscular strength 3. Brit. cooked boar s flesh 4. HEADCHEESE …
16Brawn GP — Brawn BGP 001, el primer coche de la escud …
17Brawn — Cette page d’homonymie répertorie les différents sujets et articles partageant un même nom.  Pour les articles homophones, voir Braun, Brown et Browne. Brawn peut faire référence à: Ross Brawn (né en 1954), ingénieur britannique Brawn BGP… …
18brawn — [[t]brɔ͟ːn[/t]] 1) N UNCOUNT Brawn is physical strength. He s got plenty of brains as well as brawn. Syn: muscle 2) N UNCOUNT Brawn is a kind of food made from pieces of pork and jelly pressed together so that it is solid and can be sliced.… …
19Brawn — Recorded as Brown, the mainly now Irish Browne, and the rare form of Brawn, this is a surname of the British Isles, and one of the most popular. It has two possible origins. The first is a nickname from the pre 7th century word brun , which is… …
20brawn — [14] English acquired brawn from Anglo Norman braun or Old French braon, which meant ‘flesh, muscle’, but the word’s ultimate origins are not so much a matter of physiological substance as of suitability for cooking and eating. For the source of… …
