head

en-noun

head (countable and uncountable, plural heads or head)

→ Japanese: ヘッド (heddo)

Sranan Tongo: ede

Aukan: ede

Saramaccan: hédi

Etymology tree
Proto-Indo-European *kap-
Proto-Indo-European *káput-
Proto-Germanic *haubudą
Old English hēafod
Middle English heed
English head
From Middle English hed, heed, heved, heaved, from Old English hēafd-, hēafod (“head; top; source, origin; chief, leader; capital”), from Proto-West Germanic *haubud, from Proto-Germanic *haubudą (“head”), from Proto-Indo-European *káput. The modern word comes from Old English oblique stem hēafd-, the expected Modern English outcome for hēafod would be *heaved (similar to the Middle English word). Doublet of cape, capo, caput, chef, chief, and Howth.
Cognate with Scots heid, hede, hevid, heved (“head”), Old English hafola (“head”), North Frisian hood (“head”), Dutch hoofd (“head”), German Haupt (“head”), Swedish huvud (“head”), Danish hoved (“head”), Icelandic höfuð (“head”), Latin caput (“head”), Sanskrit कपाल (kapāla, “skull”), Hindi कपाल (kapāl, “skull”).

頭

つぶり, tsuburi, つぃぶる, tsiburu, つぃぶるぃ, tsiburi

pää

principal operative part of a machine or tool

have one's head screwed on the right way

know one's head from a hole in the ground

run around like a chicken with its head cut off

would lose one's head if it wasn't attached

would lose one's head if it wasn't bolted on

would lose one's head if it wasn't glued on

would lose one's head if it wasn't screwed on

would lose one's head if it wasn't stuck on

would lose one's head if it wasn't tied on

would lose one's head if it weren't attached

you can't put an old head on young shoulders

you can't put a wise head on young shoulders

My lord, my lord, the French have gathered head:

1591 (date written), William Shakespeare, “The First Part of Henry the Sixt”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act I, scene iv], page 100:


meat

en-noun

meat (countable and uncountable, plural meats)

Sranan Tongo: meti

From Middle English mete, from Old English mete (“food”), from Proto-West Germanic *mati, from Proto-Germanic *matiz (“food”), from Proto-Indo-European *meh₂d- (“to drip, ooze; grease, fat”). Cognate with West Frisian mete, Old Saxon meti, Old High German maz (“food”), Icelandic matur, Swedish mat, Gothic 𐌼𐌰𐍄𐍃 (mats).
A -ja- derivation from the same base is found in Middle Dutch and Middle Low German met (“lean pork”), from which Dutch met (“minced pork”) and German Mett (“minced meat”) derive, respectively. Compare also Old Irish mess (“animal feed”) and Welsh mes (“acorns”), English mast (“fodder for swine and other animals”), which are probably from the same root.

cog

don't get your meat where you get your bread

I was anhongred, and ye gave me meate. I thursted, and ye gave me drinke.

1526, [William Tyndale, transl.], The Newe Testamẽt […] (Tyndale Bible), [Worms, Germany: Peter Schöffer], →OCLC, Matthew:

And he was pleased to accompany them in their death; for, he pined away by abstaining from all manner of meat.

1603, Michel de Montaigne, chapter 8, in John Florio, transl., The Essayes […], book II, London: […] Val[entine] Simmes for Edward Blount […], →OCLC, page 232:

Your greatest want is, you want much of meat: / Why should you want? Behold, the Earth hath Rootes[…].

c. 1605–1608, William Shakespeare, “The Life of Tymon of Athens”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, (please specify the act number in uppercase Roman numerals, and the scene number in lowercase Roman numerals):

As full of fun and frolic as an egg is full of meat.

The way she said ‘dinner’ and the way she said ‘champagne’ gave meat and liquid their exact difference[…].

1936, Djuna Barnes, Nightwood, Faber & Faber, published 2007, page 13:

(now archaic, dialectal) Food, for animals or humans, especially solid food. See also meat and drink.


sausage

en-noun

sausage (countable and uncountable, plural sausages)

From late Middle English sawsiche, from Anglo-Norman sausiche (compare Norman saûciche), from Late Latin salsīcia (compare Sicilian sausizza, Spanish salchicha, Italian salsiccia), feminine of salsīcius (“seasoned with salt”), derivative of Latin salsus (“salted”), from sal (“salt”). More at salt. Doublet of saucisse. See also Sicilian sausizza. Displaced native Old English mearh.

I got fired and I'm back on the sausage again.

(rhyming slang) Short for sausage roll (“the dole; unemployment”).


wing

From Middle English winge, wenge, from Old Norse vængr ("wing of a flying animal, wing of a building"; compare vængi (“ship's cabin”)), from Proto-Germanic *wēingijaz, from Proto-Indo-European *h₂weh₁- (“to blow”), thus related to wind. Cognate with Danish vinge (“wing”), Swedish vinge (“wing”), Icelandic vængur (“wing”).
Replaced native Middle English fither (from Old English fiþre, from Proto-Germanic *fiþriją), which merged with Middle English fether (from Old English feþer, from Proto-Germanic *feþrō). More at feather.

gl

"wing of a flying animal, wing of a building"; compare <i class="Latn mention" lang="non">vængi</i> (“ship's cabin”)

der

They got bro-bro stuck on the wing, cah I picked up and bullet him

2021 July 18, “‘Woop’ Freestyle” (0:25 from the start), Trizz (lyrics):

(slang, MLE) Short for prison wing, a cellblock; or prison or doing time by extension.


leg

→ Finnish: legi

→ Hungarian: leg

From Middle English leg, legge, from Old Norse leggr (“leg, calf, bone of the arm or leg, hollow tube, stalk”), from Proto-Germanic *lagjaz, *lagwijaz (“leg, thigh”) (see it for more).
Cognate with Scots leg (“leg”), Icelandic leggur (“leg, limb”), Norwegian Bokmål legg (“leg”), Norwegian Nynorsk legg (“leg”), Swedish lägg (“leg, shank, shaft”), Danish læg (“leg”), Lombardic lagi (“thigh, shank, leg”), Latin lacertus (“limb, arm”), Persian لنگ (leng). Upon borrowing, mostly displaced the native Old English term sċanca (Modern English shank).

piss on someone's leg and tell them it's raining

This proposal has no legs. Almost everyone opposes it.

I’m trying to go with my head and focus on the first guy, because this could be a relationship with legs.

2020 February 2, “One is a great guy; the other is good in bed. So who do I choose?”, in The Guardian:

(usually in the plural) The ability of something to persist or succeed over a long period of time.


neck

From Middle English nekke, nakke, from Old English hnecca, *hnæcca (“neck, nape”), from Proto-Germanic *hnakkô (“nape, neck”), from Proto-Indo-European *knog-, *kneg- (“back of the head, nape, neck”). Cognate with Scots nek (“neck”), North Frisian neek, neeke, Nak (“neck”), Saterland Frisian Näkke (“neck”), West Frisian nekke (“neck”), Dutch nek (“neck”), German Low German Nack (“neck”), German Nacken (“nape of the neck”), Danish nakke (“neck”), Swedish nacke (“nape of the neck”), Icelandic hnakki (“neck”), Tocharian A kñuk (“neck, nape”). Possibly a mutated variant of *kneug/k (compare Old English hnocc (“hook, penis”), Welsh cnwch (“joint, knob”), Latvian knaūķis (“dwarf”). Doublet of nek. More at nook. Displaced halse (“neck, throat”) and swire (“neck”).

Giraffes have long necks.

Mother, help me, there's a head attached to my neck and I'm in it.

2019 October 15, ZA/UM, Robert Kurvitz, quoting You, Disco Elysium, →OCLC:

(anatomy) The part of the body connecting the head and the trunk found in humans and some animals.

loŋo

part of body connecting the head and the trunk

a neck forming the journal of a shaft

(engineering) A reduction in size near the end of an object, formed by a groove around it.

kaulus

engineering: reduction in size near the end of an object


neck

The Neck no more upon the river sings.
And no Mermaid to bleach her linen flings
Upon the waves in the mild solar ray.

1828, Thomas Keightley, The Fairy Mythology, volume I, London: William Harrison Ainsworth, page 234:

(folklore) A shapeshifting water spirit in Germanic mythology and folklore; a nix.


cut

en-verb

cut (third-person singular simple present cuts, present participle cutting, simple past cut or (nonstandard) cutted, past participle cut or (archaic) cutten)

cuts (present singular third-person)
cutting (participle present)
cut (past)
cutted (nonstandard past)
cut (participle past)
cutten (archaic participle past)

From Middle English cutten, kitten, kytten, ketten (“to cut”) (compare Scots kut, kit (“to cut”)), of North Germanic origin, from Old Norse *kytja, *kutta, from Proto-Germanic *kutjaną, *kuttaną (“to cut”), of uncertain origin, perhaps related to Proto-Germanic *kwetwą (“meat, flesh”) (compare Old Norse kvett (“meat”)). Akin to Middle Swedish kotta (“to cut or carve with a knife”) (compare dialectal Swedish kåta, kuta (“to cut or chip with a knife”), Swedish kuta, kytti (“a knife”)), Norwegian Bokmål kutte (“to cut”), Norwegian Nynorsk kutte (“to cut”), Icelandic kuta (“to cut with a knife”), Old Norse kuti (“small knife”), Norwegian kyttel, kytel, kjutul (“pointed slip of wood used to strip bark”). Displaced native Middle English snithen (from Old English snīþan; compare German schneiden), which still survives in some dialects as snithe or snead. See snide. Adjective sense of "drunk" (now rare and now usually used in the originally jocular derivative form of half-cut) dates from the 17th century, from cut in the leg, to have cut your leg, euphemism for being very drunk.

tondi

to cut out fabric to specific lengths and shapes to make clothes

klippa bort

remove a portion during editing of a tape

cut the ground from under someone's feet

one's stomach thinks one's throat has been cut

you could cut the atmosphere with a knife

Coordinate term: bulk

(bodybuilding) To lose body mass, aiming to keep muscle but lose body fat.


cut

en-adj

cut (comparative more cut, superlative most cut)

more cut (comparative)
most cut (superlative)

female genital mutilation
female genital mutilation

(informal) Circumcised or having been the subject of female genital mutilation.

silvottu

colloquial: circumcised — see also circumcised


cut

en-noun

cut (countable and uncountable, plural cuts)

leikkaus

notch, passage, or channel made by cutting or digging

(sports) In lawn tennis, etc., a slanting stroke causing the ball to spin and bound irregularly; also, the spin thus given to the ball.

kierrelyönti

lawn tennis: slanting stroke; resulting spin

(golf) In a stroke play competition, the early elimination of those players who have not then attained a preannounced score, so that the rest of the competition is less pressed for time and more entertaining for spectators.


baloney

Origin unclear. Perhaps from the Polari slang word balonie. Alternatively, perhaps simply from bologna (“sausage”), possibly used as a minced oath for bullshit.

That's a bunch of baloney! I don't believe one word!

(uncountable, chiefly US, slang) Nonsense.

no matter how thin you slice it, it's still baloney


round

From Middle English round, rounde, from Old Northern French roünt, rund, Old French ront, runt, reont ( > French rond), from both Late Latin retundus and the original Latin rotundus. The noun developed partly from the adjective and partly from the corresponding French noun rond. Doublet of rotund.

раздаване

card games: moment from the deal until the players are finished with the cards

A Cave[…],
Where light and darkness in perpetual round
Lodge and dislodge by turns.

1667, John Milton, “Book VI”, in Paradise Lost. […], London: […] [Samuel Simmons], and are to be sold by Peter Parker […]; [a]nd by Robert Boulter […]; [a]nd Matthias Walker, […], →OCLC; republished as Paradise Lost in Ten Books: […], London: Basil Montagu Pickering […], 1873, →OCLC:


round

en-verb

round (third-person singular simple present rounds, present participle rounding, simple past and past participle rounded)

rounds (present singular third-person)
rounding (participle present)
rounded (participle past)
rounded (past)

(medicine, colloquial) To do ward rounds.


chicken

en-adj

chicken (comparative more chicken, superlative most chicken)

more chicken (comparative)
most chicken (superlative)

From Middle English chiken (also as chike > English chick), from Old English ċicen, ċycen (“chicken”), of uncertain origin. Possibly from Proto-West Germanic *kiukīn (“chicken”), or alternatively from Proto-West Germanic *kukkīn, equivalent to cock + -en.
Compare North Frisian schückling (“chicken”), Saterland Frisian Sjuuken (“chicken”), Dutch kuiken (“chick, chicken”), German Low German Küken (“chick”), whence German Küken (“chick”), (elevated, obsolete) German Küchlein (“chick”) and Old Norse kjúklingr (“chicken”).

Why do you refuse to fight? Huh, I guess you're just too chicken.

(informal, sometimes derogatory) Cowardly.


plate

→ Maori: pereti

→ Hindi: प्लेट (pleṭ)

From Middle English plate, from Old French plate, from Medieval Latin plata, from Vulgar Latin *plat(t)us, from Ancient Greek πλατύς (platús, “broad, flat, wide”). Compare Spanish plato.
(foot): Cockney rhyming slang, from "plates of meat" for "feet".

der

He was confronted by two knights in full plate.

He hewd, and lasht, and foynd, and thondred blowes,
And euery way did seeke into his life,
Ne plate, ne male could ward so mighty throwes,
But yeilded passage to his cruell knife.

1590, Edmund Spenser, “Book II, Canto V”, in The Faerie Queene. […], London: […] [John Wolfe] for William Ponsonbie, →OCLC, page 248:

Two potent Thrones, that to be less then Gods
Disdain’d, but meaner thoughts learnd in thir flight,
Mangl’d with gastly wounds through Plate and Maile.

1667, John Milton, “Book VI”, in Paradise Lost. […], London: […] [Samuel Simmons], and are to be sold by Peter Parker […]; [a]nd by Robert Boulter […]; [a]nd Matthias Walker, […], →OCLC; republished as Paradise Lost in Ten Books: […], London: Basil Montagu Pickering […], 1873, →OCLC, lines 366-368:

The SAPI plate in his vest protected him from the bullet's impact.


liver

en-noun

liver (countable and uncountable, plural livers)

From Middle English lyvere, lyver, from Old English lifer (“liver”), from Proto-West Germanic *libru, from Proto-Germanic *librō, from Proto-Indo-European *leyp- (“to smear, smudge, stick”), from Proto-Indo-European *ley- (“to be slimy, be sticky, glide”). Cognate with Saterland Frisian Líeuwer, Lieuwer (“liver”), West Frisian lever (“liver”), Dutch lever (“liver”), German Leber (“liver”), Danish, Norwegian and Swedish lever (“liver”) (the last three from Old Norse lifr (“liver”)). Related to live.

der

Steve Jobs is a famous liver transplant recipient.

(anatomy) A large organ in the body that stores and metabolizes nutrients, destroys toxins and produces bile. It is responsible for thousands of biochemical reactions.

I'd like some goose liver pate.

You could fry up some chicken livers for a tasty treat. — Nah, I don't like chicken liver.

"I should think you've rocked the boat enough already by refusing to eat liver."

1993, Philippa Gregory, Fallen Skies, →ISBN, page 222:

(countable, uncountable) This organ, as taken from animals used as food.

He gave his horse some liver of antimony.

(obsolete chemistry) Any of various chemical compounds—particularly sulfides—thought to resemble livers in color.


liver

From Middle English lyvere, livere, equivalent to live + -er.

They must instantly have been detected by the present Livers that were upon the place.

1677, Cary, Chronol., II, ii, III, xiv, 252

One, John Powle, a Liver on Sasquehanna River.

There is no liver in the country so practical.

1863, D. G. Mitchell, Sev. Stor., My Farm of Edgewood, section 289:

(uncommon) Someone who lives (usually in a specified way).

Someone who lives in a particular place; an inhabitant, a dweller.


breast

From Middle English brest, from Old English brēost, from Proto-West Germanic *breust, from Proto-Germanic *breustą, from Proto-Indo-European *bʰrews- (“to swell”). Compare West Frisian boarst, Danish bryst, Swedish bröst; cf. also Dutch borst, German Brust.

hope springs eternal in the human breast

Would you like breast or wing?

A choice cut of poultry, especially chicken or turkey, taken from the bird’s breast; also a cut of meat from other animals, breast of mutton, veal, pork.

гърди

choice cut of meat from poultry or other animals


ham

Uncertain, though it is generally agreed upon that it first appeared in print around the 1880s. At least four theories persist:
* It came naturally from the word amateur. Deemed likely by Hendrickson (1997), but then the question would be why it took so long to pop up. He rejects the folk etymology of Cockney slang hamateur because it originated in American English.
* From the play Hamlet, where the title character was often played poorly and/or in an exaggerated manner. Also deemed likely by Hendrickson, though he raises the issue that the term would have likely been around earlier if this were case.
* From the minstrel's practice of using ham fat to remove heavy black makeup used during performances.
* Shortened from hamfatter (“inferior actor”), said to derive from the 1863 minstrel show song The Ham-fat Man. William and Mary Morris (1988) argue that it's not known whether the song inspired the term or the term inspired the song, but that they believe the latter is the case.


hamburger

en-noun

hamburger (countable and uncountable, plural hamburgers)

→ Burmese: ဟမ်ဘာဂါ (hambhaga)

→ Dutch: hamburger

→ Estonian: hamburger

→ French: hamburger m

→ German: Hamburger m

→ Bulgarian: хамбургер (hamburger)

→ Hungarian: hamburger

→ Japanese: ハンバーガー

→ Italian: hamburger m

desc

→ Khmer: ហាំប៊ឺហ្គឺ (hambɨɨgɨɨ)

→ Khmer: ហាំប៊ឺហ្គឺ (hambɨɨgɨɨ)

→ Korean: 햄버거 (haembeogeo)

→ Macedonian: хамбургер (hamburger)

→ Mongolian: хамбургер (xamburger)

→ Persian: همبرگر

→ Polish: hamburger

→ Portuguese: hambúrguer m

→ Romanian: hamburger m

→ Russian: га́мбургер (gámburger)

→ Mongolian: гамбургер (gamburger)

→ Swahili: hambaga

แฮมเบอร์เกอร์

→ Thai: แฮมเบอร์เกอร์ (hɛm-bəə-gə̂ə)

→ Thai: แฮมเบอร์เกอร์ (hɛm-bəə-gə̂ə)

→ Turkish: hamburger

→ Vietnamese: hăm-bơ-gơ

/ˈhæmˌbɜː.ɡə/

/ˈhæmˌbɝ.ɡɚ/

Shortening of Hamburger sandwich, Hamburger steak, etc.; or, less likely, borrowed from German Hamburger (“native of Hamburg”), equivalent to Hamburg + -er.

(uncountable) Ground beef, especially that intended to be made into hamburgers.


rand

From Middle English rand, from Old English rand (“edge, border, margin, rim, shore”), from Proto-Germanic *randaz, *randō (“edge, rim, crust”), from Proto-Indo-European *rem- (“to rest, prop or support oneself”). Cognate with Dutch rand (“edge, border, outskirts, rim”), German Rand (“edge, border, margin, rim, outskirts”), Swedish rand (“rand, stripe, edge, verge”). Related to rind.

cog

They came with chopping-knives / To cut me into rands and sirloins

1621 (first performance), John Fletcher, “The Wild-Goose Chase; a Comedy”, in Comedies and Tragedies […], London: […] Humphrey Robinson, […], and for Humphrey Moseley […], published 1679, →OCLC, (please specify the act number in uppercase Roman numerals, and the scene number in lowercase Roman numerals):

(obsolete, now dialect) A strip of meat; a long fleshy piece of beef, cut from the flank or leg; a sort of steak.

(basket-making) A single rod woven in and out of the stakes.


rand

Named after Witwatersrand; the last element is Afrikaans rand (“ridge”), from Dutch rand, from Old Saxon rand, from Germanic *randaz. Compare Etymology 1, and Rand.
The sense of currency is because of gold that was extracted from the Witwatersrand rocks.

A rocky slope, especially the area over a river valley; specifically, the Rand

The currency of South Africa, divided into 100 cents.


lamb

en-noun

lamb (countable and uncountable, plural lambs or (both dialectal) lamber or lambren)

lambs (plural)
lamber (dialectal plural)
lambren (dialectal plural)

From Middle English lamb, from Old English lamb, from Proto-West Germanic *lamb, from Proto-Germanic *lambaz, probably from Proto-Indo-European *h₁l̥h₁onbʰos, enlargement of *h₁elh₁én, ultimately from *h₁el-.
See also Dutch lam, German Lamm, Bavarian Lamperl, Danish lam, Swedish lamm, Finnish lammas, Scottish Gaelic lon (“elk”), Ancient Greek ἔλαφος (élaphos, “red deer”). More at elk.

cog

March comes in like a lion and goes out like a lamb

one may as well hang for a sheep as a lamb

Mary had a little lamb, its fleece as white as snow.

They were as alike as prisoners, dressed in black silk waists and fitted skirts, with shawls of crimped black lamb across their shoulders.

1934, Kay Boyle, My Next Bride, Virago, published 1986, page 8:

(finance, slang) One who ignorantly speculates on the stock exchange and is victimized.

Holonym: Lambily

Alternative form: Lamb

Part of me revels in the campiness of Mariah’s butterfly metaphors and puppies-and-kittens existence. […] But I also genuinely love her music, including this album. I’m one of her lambs.

Her latest album, “Memoirs of an Imperfect Angel,” is her best work yet, a warmer and more subtle album that makes her more relatable to those of us who aren’t Mariah die-hards—or “lambs,” as she refers to them.

2010 February 15, Greg Kot, “Mimi cuts loose: Mariah Carey concert at Chicago Theatre shows that the diva can laugh at herself”, in Chicago Tribune, 163rd year, number 46, section 3, page 6:

This year, Ms. Carey debuted a new Las Vegas revue, and, to celebrate, a group of 36 “lambs,” mostly in their 30s and 40s, boarded a party bus and cruised the Vegas strip for about three hours.

2019 January 3, Rich Juzwiak, “In Praise of Their Diva”, in The New York Times, section D, page 1:

But when I saw Mariah in Detroit last year during the Caution World Tour, I was a proud lamb in my tour T-shirt, my very adult body suddenly transformed into my 14-year-old self when she emerged onstage.

2020 February 25, Chris Azzopardi, “I Love You (But Do You Love Mariah Carey?)”, in The New York Times:

Pride Month begins June 1, and Mariah Carey is giving her lambs plenty of new clothes to celebrate.

2022, “Mariah Carey releases her exclusive Pride merchandise”, in WRMF:

(slang) A fan of American singer, songwriter, actress, and record producer Mariah Carey (born 1969).


kid

en-noun

kid (countable and uncountable, plural kids)

From Middle English kide, from Old Norse kið (“young goat”), from Proto-Germanic *kidją, *kittīną (“goatling, kid”), perhaps from Proto-Indo-European *gʰaydn-, *ǵʰaydn- (“goat”) or Proto-Indo-European *gidʰ- (“kid, goatling, little goat”). Compare Swedish and Danish kid, German Kitz and Kitze, Albanian kedh and kec.
Sense of child since 1590s as cant, since 1840s in informal use.

der

is that what the kids are calling it these days

I have three pairs of kid gloves. I've had kid mittens before from the Christmas tree, but never real kid gloves with five fingers.

1912, Jean Webster, Daddy-Long-Legs: Letter 3:


beef

en-noun

beef (countable and uncountable, plural beef or beefs or beeves)

beef (plural)
beefs (plural)
beeves (plural)

→ Portuguese: bife

→ Spanish: bife

From Middle English beef, bef, beof, borrowed from Anglo-Norman beof, Old French buef, boef (“ox”) (modern French bœuf); from Latin bōs (“ox”), from Proto-Italic *gʷōs, ultimately from Proto-Indo-European *gʷṓws. Doublet of cow.
Beef in the sense of “a grudge, argument” was originally an American slang expression:
* attested as a verb “to complain” in 1888: “He'll beef an' kick like a steer an' let on he won't never wear 'em.”— New York World, 13 May;
* attested as a noun “complaint, protest, grievance, sim.” in 1899: “He made a Horrible Beef because he couldn't get Loaf Sugar for his Coffee.”—Fables in Slang (1900) by George Ade, page 80.
As to the possible origin of this American usage, it has been suggested that it can be traced back to a British expression for “alarm”, first recorded in 1725: "BEEF 'to alarm, as To cry beef upon us; they have discover'd us, and are in Pursuit of us". The term "beef" in this context would be a Cockney rhyming slang of thief. The continuous use of a similar expression, including its assumed semantic shift to 'complaint' in the United States from the 1880s onwards, needs further clarification though.

The beef of his paper was a long rant about government.

(uncountable) The meat from cattle or other bovines.

(figurative, slang, uncountable) Essence, content; the important part of a document or project.


beef

en-verb

beef (third-person singular simple present beefs, present participle beefing, simple past and past participle beefed)

beefs (present singular third-person)
beefing (participle present)
beefed (participle past)
beefed (past)

I beefed my presentation hard yesterday.


beef

beef stew

Consisting of or containing beef as an ingredient.

Wow, your audio setup is beef!


medallion

pork medallion

(art) A usually round or oval frame (often made of stucco) containing a decoration.


medallion

medallion (third-person singular simple present medallions, present participle medallioning, simple past and past participle medallioned)

medallions (present singular third-person)
medallioning (participle present)
medallioned (participle past)
medallioned (past)

a sunset that medallioned the eastern sky

(transitive, poetic) To mark with, or as with, a medallion or medallions.


roast

roast (third-person singular simple present roasts, present participle roasting, simple past and past participle roasted)

roasts (present singular third-person)
roasting (participle present)
roasted (participle past)
roasted (past)

From Middle English rosten, a borrowing from Old French rostir (“to roast, to torture with fire”), from Frankish *rōstijan (“to roast, broil”), from Proto-Germanic *raustijaną (“to roast”), from Proto-Indo-European *rews- (“to crackle; roast”). Cognate with Saterland Frisian rosterje (“to roast”), Dutch roosten, roosteren (“to roast”), German rösten (“to roast”).
Displaced native Middle English breden, bræden (“to roast”), from Old English brǣdan, related to German braten (“to roast, grill”).

der

roasted in wrath and fire

c. 1599–1602 (date written), William Shakespeare, “The Tragedie of Hamlet, Prince of Denmarke”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act II, scene ii]:

To heat to excess; to heat violently; to burn.


roast

Come over this weekend for Sunday roast.

On Memorial Day we hosted a wiener roast in the backyard.

(Canada, US) A social event at which food is roasted and eaten.


frank

Buy a package of franks for the barbecue.

We had a farewell meal of franks and beans in a Seventh Avenue Riker’s, and then Dean got on the bus that said Chicago and roared off into the night.

1957, Jack Kerouac, chapter 1, in On the Road, Viking Press, →OCLC, part 1:

I want the name of this flying whatchamacallit to go with the Daily Planet like bacon and eggs, franks and beans, death and taxes, politics and corruption!

1978, Superman: The Movie, spoken by Perry White (Jackie Cooper):

I'm in my Flavmobile cold lamping. I took a G upstate cold camping. To the Poconos, we call a hideaways. A bag of franks and a bag of Frito-Lays.

1988 June 28, “Cold Lampin' With Flavor” (track 4), in It Takes a Nation of Millions to Hold Us Back, performed by Public Enemy:


corned beef

en-noun

corned beef (countable and uncountable, plural corned beefs)

LL-Q1860 (eng)-Flame, not lame-corned beef.wav

From corn (“to preserve (meat) in coarse corns of salt”, verb); (chief officer): rhyming slang for chief.


bacon

bacon (usually uncountable, plural bacons)

→ Bulgarian: бекон (bekon)

→ Chinese: 培根 (péigēn)

→ Finnish: pekoni

→ French: bacon

desc

→ Hebrew: בייקון

→ Hebrew: בייקון

→ Italian: becon

→ Japanese: ベーコン (bēkon)

→ Maori: pēkana

→ Maltese: bejken

→ Norwegian Bokmål: bacon, beiken

→ Norwegian Nynorsk: bacon, beiken

→ Polish: bekon

→ Portuguese: bacon

→ Russian: бекон (bekon)

→ Spanish: bacon, beicon

→ Swedish: bacon

From Middle English bacoun (“meat from the back and sides of a pig”), from Anglo-Norman bacon, bacun (“ham, flitch, strip of lard”), from Old Low Frankish *bakō (“ham, flitch”), from Proto-Germanic *bakô, *bakkô (“back”), an extension of *baką, whence English back, which see for more. Ultimately from Proto-Indo-European *bʰeg- (“back, buttocks; to vault, arch”).
Cognate with Old Saxon baco (“back”), Dutch bake (“ham, side of bacon”), Old High German bahho (“ham, side of bacon”), whence German Bache f (“wild sow”), Alemannic German Bache m (“bacon”).
(police): Extension of pig (“police”).

cog

(cycling, slang, uncountable) Road rash.


giblets

LL-Q1860 (eng)-Flame, not lame-giblets.wav

The internal organs of poultry birds, used as food.


squab

en-noun

squab (countable and uncountable, plural squabs)

Unknown. Possibly descended from Swedish dialect skvabb (“fatty, flabby”). First attested in the 17th century.

a. 1744, Alexander Pope (imitating Earl of Dorset), Artemisia, 1795, Robert Anderson (editor), A Complete Edition of the Poets of Great Britain, page 86,
On her large ſquab you find her ſpread, / Like a fat corpſe upon a bed, / That lies and ſtinks in ſtate.

[H]erds of shabby vampires, Jew and Christian, over-run the house, [...] punching the squabs of chairs and sofas with their dirty fists, touzling the feather-beds, opening and shutting all the drawers, balancing the silver spoons and forks, looking into the very threads of the drapery and linen, and disparaging everything.

1846 October 1 – 1848 April 1, Charles Dickens, “Retribution”, in Dombey and Son, London: Bradbury and Evans, […], published 1848, →OCLC, page 591:

(countable) A thick cushion, especially a flat one covering the seat of a chair or sofa.


squab

en-verb

squab (third-person singular simple present squabs, present participle squabbing, simple past and past participle squabbed)

squabs (present singular third-person)
squabbing (participle present)
squabbed (participle past)
squabbed (past)

(transitive) To stuff thickly and sew through, the stitches being concealed by buttons, etc.


squab

en-adj

squab (comparative more squab, superlative most squab)

more squab (comparative)
most squab (superlative)

broken limbs of trees, eggs, and young squab pigeons precipitated from above

1836, Richard King, Narrative of a Journey to the Shores of the Arctic Ocean:


crab

From Middle English crabbe (“wild apple”), of Germanic origin, plausibly from North Germanic, cognate with Swedish dialect scrabba.

She swore to such things , that I could do nothing but swear and call names : upon which out bolts her husband upon me , with a fine taper crab in his hand and fell upon me with such violence , that , being half delirious , I made a full confession

A cudgel made of the wood of the crab tree; a crabstick.


pork

en-noun

pork (countable and uncountable, plural porks)

→ Japanese: ポーク (pōku)

From Middle English pork, porc, via Anglo-Norman, from Old French porc (“swine, hog, pig; pork”), from Latin porcus (“domestic hog, pig”).
Cognate with Old English fearh (“piglet”). Doublet of farrow. Compare also other West Germanic words for pigs: Ferkel, Ferke, and varken.
Used in English since the 14th century, and as a term of abuse since the 17th century.
US politics sense is related to pork barrel.
The verb is from the black American form of poke.

der

non-rhotic, without the horse–hoarse merger

Meronym: porky (“one member of law enforcement, policeman”)

criminal prosecution
criminal prosecution

(MLE, slang, collective) law enforcement, those who side with criminal prosecution


venison

en-noun

venison (countable and uncountable, plural venisons)

From Middle English venisoun, venesoun, from Anglo-Norman veneisun, venesoun, venesun (“meat of large game, particularly deer or boar; hunt”), from Latin vēnātiō, vēnātiōnem (“hunt; meat from a hunt”), formed on vēnātus, perfect participle of vēnor (“I hunt”). Doublet of venatio and venation.

der

2007, Gregory Simon Bull, Marketing fresh venison in the Eastern Cape Province using a niche marketing strategy (thesis), page xcix


roast beef

en-noun

roast beef (countable and uncountable, plural roast beefs)

desctree

→ French: rosbif
→ Catalan: rosbif
→ English: rosbif
→ Portuguese: rosbife
→ Russian: ро́стбиф (róstbif)
→ Turkish: rozbif

→ German: Roastbeef

→ Greek: ροστ μπιφ (rost bif)

→ Italian: rosbif

→ Japanese: ローストビーフ (rōsutobīfu)

→ Korean: 로스트비프 (roseuteubipeu)

→ Polish: rostbef

→ Russian: ро́стбиф (róstbif)

→ Spanish: rosbif

→ Swedish: rostbiff

LL-Q1860 (eng)-Flame, not lame-roast beef.wav

From roast + beef. Doublet of rosbif, a reborrowing.


biltong

en-noun

biltong (countable and uncountable, plural biltongs)

Borrowed from Afrikaans biltong, from bil (“buttock, hindquarter”) + tong (“tongue”).

The rest of the buck's flesh we cut into strips and hung in the sun to dry into 'biltong,' as, I believe, the South African Dutch call flesh thus prepared.

1886 October – 1887 January, H[enry] Rider Haggard, She: A History of Adventure, London: Longmans, Green, and Co., published 1887, →OCLC:

"P W who …?" Mr William Clark is reputed to have said when he was being quizzed for the job of American Assistant Secretary of State. Well, whatever political reminders he might now have, he will never forget our prime minister [P. W. Botha] after being given so memorable a dish as biltong souffle for breakfast yesterday, backed up by straight biltong and maroela jelly.

1981, “The Star: Gastro-diplomacy”, in South African Digest: Fortnightly Digest of South African Affairs, Pretoria: Department of Information, →ISSN, →OCLC, page 20, column 3:

(South Africa, Zimbabwe) A South African food categorized by strips of lean meat cured by salting and drying, similar to American jerky.


loin

From Middle English loyne, from Old French loigne, from Vulgar Latin *lumbea, from Latin lumbus, of uncertain origin, possibly from Oscan-Umbrian *londwo- or Proto-Germanic *lundwuz, both ultimately from Proto-Indo-European *lendʰ- (“kidney, waist”). Cognate with Modern English lend (“loin”), Dutch lende, German Lende, Swedish länd (“haunch, loin”), Danish lænd, Proto-Slavic *lędvьje (Russian ля́двея (ljádveja)). Doublet of lend.

unc

uncertain

der

Holonym: side

Coordinate term: flank (coordinate especially in butchery; not consistently differentiated regarding the human body)

The part of the body (of humans and quadrupeds) at each side of the backbone, between the ribs and hips.

Any of several cuts of meat taken from this part of an animal.


butt

en-verb

butt (third-person singular simple present butts, present participle butting, simple past and past participle butted)

butts (present singular third-person)
butting (participle present)
butted (participle past)
butted (past)

From Middle English butten, from Anglo-Norman buter, boter (“to push, butt, strike”), from Frankish *bautan (“to hit, beat”), from Proto-Germanic *bautaną (“to beat, push”), from Proto-Indo-European *bʰewd- (“to beat, push, strike”). Cognate with Old English bēatan (“to beat”). More at beat.

һөҙөшөү

(intransitive) to strike bluntly with the head

Teacher! He just butted me!

Additionally, kids are pinched, fondled, propositioned, and hit; and it all goes unseen amid the general confusion and nonspecific orders from the cafeteria supervisors who are yelling things like, "Keep it down, you people!" "No butting!" "Wait your turn, boys!" All of which sound as though there is law and order, just no actual justice to the victim.

2016, Chandler, Dan, Bullying in Plain Sight: How Inattentive Adults Encourage the School Bullies, Mustang, O.K.: Tate Publishing and Enterprises, LLC, →ISBN, page 45:

(transitive, intransitive, eastern Canada, parts of the northeastern US) To cut in line (in front of someone).


butt

Originally apparently a less-desired cut, named either due to its often being packed in butts (“casks”) for storage and shipping, or from the use of butt to refer to "the larger or thicker end of something, in distinction from the sharp or narrow end" or "the waste end".

Cut the foot off one inch above the joint, as this makes a much neater looking shoulder. The top third of the shoulder that was removed from the “California ham” is known as the shoulder butt. This piece is divided into lean butt ("Boston Butt") and fat butt ("Clear Plate") […] The lean butt makes an excellent roast.

1926, E. C. Johnson, Edward James Wilford, Ernest Newton Fergus, George Roberts, Henry Ernest Curtis, John B. Hutson, Oscar Bernard Jesness, William Durrett Nicholls, Man Labor, Horse Work and Materials Used in Producing Crops in Christian County, page 365:

Alternative choices for the shoulder butt oven roast: if you are buying the butt of pork then you must enjoy the flavour that you get only with the fattiet cuts of meat; consequently I suggest the boneless pork loin rib end. Apart from the butt, this wonderful piece of pork has the most fat […]

2003, Harry Jordan, Meat Harry: A Meat Lover's Guide to Buying and Preparing Beef, Pork, and Poultry, GeneralStore PublishingHouse, →ISBN, page 114:

Wrap the pork butt. Work quickly and purposefully to minimize the time the pork butt is out of the smoker. Place the pork butt in the center of a single 18 x 36-inch piece of foil.

2019 July 22, Chris Grove, The Offset Smoker Cookbook: Pitmaster Techniques and Mouthwatering Recipes for Authentic, Low-and-Slow BBQ, Simon and Schuster, →ISBN, page 85:

The shoulder of an animal, especially the portion above the picnic, as a cut of meat.


knuckle

From Middle English knokel (“finger joint”), from Old English cnucel (“the juncture of two bones; knuckle; joint”), from Proto-West Germanic *knukil, from Proto-Germanic *knukilaz (“knuckle, knot, bump”), as *knukô (“bone, joint”) + *-ilaz (diminutive suffix). Cognate with Dutch knokkel (“knuckle”), Low German Knökel (“knuckle”), German Knöchel (“ankle, knuckle”), Old Norse knykill.

affix

(sports, billiards, snooker, pool) The curved part of the cushion at the entrance to the pockets on a cue sports table.

Beef knuckle is from the knee joint. Pork knuckle, or ham hock, is from the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the leg.

brass knuckles

A contrivance, usually of brass or iron, and furnished with points, worn to protect the hand, to add force to a blow, and to disfigure the person struck; a knuckle duster.

(skiing, snowboarding) The rounded point where a flat changes to a slope on a piste.


knuckle

en-verb

knuckle (third-person singular simple present knuckles, present participle knuckling, simple past and past participle knuckled)

knuckles (present singular third-person)
knuckling (participle present)
knuckled (participle past)
knuckled (past)


joint

The noun is from Middle English joynt (attested since the late 13th century), from Old French joint (“joint of the body”) (attested since the 12th century). The adjective (attested since the 15th century) is from Old French jointiz. Both Old French words are from Latin iūnctus, the past participle of iungō. See also join, jugular.
The meaning of "building, establishment", especially in connection with shady activities, appeared in Anglo-Irish by 1821 and entered general American English slang by 1877, especially in the sense of "opium den". The sense "marijuana cigarette" is attested since 1935. The development to meaning "any thing" also happened to the Scots and Memphian form junt and the Mid-Atlantic/Philadelphian form jawn.

verbinding

point of a rigid joint, means of joining in carpentry

en:place of business or human activity
en:tramp hangout

(chiefly US slang, may be somewhat derogatory) A place of business, particularly in the food service or hospitality industries; sometimes extended to any place that is a focus of human connection or activity (e.g., schools, hangouts, party spots).

(slang, dated) A place of resort for tramps.

en:place of business or human activity
en:opium den

I'm just trying to stay out of the joint.

en:place of business or human activity
en:prison, jail, or lockup

(slang, with the definite article) Prison, jail, or lockup.

It was the kind of joint you wouldn't want your boss to see you in.

"...Where's the ladies' in this joint? I've to powder me nose."

1996, Deirdre Purcell, Roses After Rain, page 335:

For a minute I stayed away from real crowded places like Big Ben's and even the new Ruthless spot, but I hung out in a few smaller Harlem joints when I wasn't running and lifting weights and getting ready for training camp.

2006, Noire [pseudonym], Thug-A-Licious: An Urban Erotic Tale, New York, N.Y.: One World, Ballantine Books, →ISBN, page 255:

Sham Shui Po might be one of Hong Kong’s poorest neighbourhoods but it has a rich immigrant history and a glut of fantastic street-food joints.

2021 August 18, Lee Cobaj, “Best things to do in Hong Kong”, in The Times, →ISSN, →OCLC, archived from the original on 2021-10-25:


carve

carve (third-person singular simple present carves, present participle carving, simple past carved, past participle carved or (archaic) carven)

carves (present singular third-person)
carving (participle present)
carved (past)
carved (participle past)
carven (archaic participle past)

From Middle English kerven, from Old English ceorfan, from Proto-West Germanic *kerban, from Proto-Germanic *kerbaną, from Proto-Indo-European *gerbʰ- (“to scratch”). Cognate with West Frisian kerve, Dutch kerven, Low German karven, German kerben (“to notch”); also Old Prussian gīrbin (“number”), Old Church Slavonic жрѣбии (žrěbii, “lot, tallymark”), Ancient Greek γράφειν (gráphein, “to scratch, etch”).

cog

to carve a name into a tree

The facades of the buildings fronting upon the avenue within the wall were richly carven[…].

1920, Edgar Rice Burroughs, Thuvia, Maiden of Mars, The Gutenberg Project, published 2008:

The half-dozen pieces […] were painted white and carved with festoons of flowers, birds and cupids. To display them the walls had been tinted a vivid blue which had now faded, but the carpet, which had evidently been stored and recently relaid, retained its original turquoise.

1963, Margery Allingham, chapter I, in The China Governess: A Mystery, London: Chatto & Windus, →OCLC:

To shape to sculptural effect; to produce (a work) by cutting, or to cut (a material) into a finished work, especially with cuts that are curved rather than only straight slices.

(snowboarding) To perform a series of turns without pivoting, so that the tip and tail of the snowboard take the same path.


carve

... half a carve of arable land in Ballyncore, one carve of arable land in Pales, a quarter of arable land in Clonnemeagh, half a carve of arable land in Ballyfaden, half a carve of arable land in Ballymadran, ...

1862, Calendar of the Patent and Close Rolls of Chancery in Ireland:

Whereof John de Ditton holds a moiety of the village for half a carve of land.

1868, John Harland (editor), Wapentake of West Derby, in Remains, Historical and Literary, Connected with the Palatine Counties of Lancaster and Chester, (translating a Latin text c. 1320-46), page 31


hock

en-noun

hock (countable and uncountable, plural hocks)

That night he strolled into the Palette Club about eleven o’clock, and found Trevor sitting by himself in the smoking-room drinking hock and seltzer.

1891 [1887], Oscar Wilde, “The Model Millionaire”, in Lord Arthur Savile's Crime and Other Stories:

The dinner that they sat down to in the fly-specked dining-room was of boiled beef and carrots, with a turgid ginger pudding to follow, though Grierson went down to the cellar himself and found some dusty bottles of hock, overlooked for years because there was no demand for it in a beer-drinking community.

1938, Norman Lindsay, Age of Consent, 1st Australian edition, Sydney, N.S.W.: Ure Smith, published 1962, →OCLC, page 158:

A Rhenish wine, of a light yellow color, either sparkling or still, from the Hochheim region; often applied to all Rhenish wines.


hock

en-verb

hock (third-person singular simple present hocks, present participle hocking, simple past and past participle hocked)

hocks (present singular third-person)
hocking (participle present)
hocked (participle past)
hocked (past)

From Middle English hough, hoche, hokke, from Old English hōh, from Proto-Germanic *hanhaz (compare West Frisian hakke, Dutch hak, German Low German Hacke, Hack (“heel”)), from Proto-Indo-European *kenk- (compare Lithuanian kìnka (“leg, thigh, knee-cap”), kenklė̃ (“knee-cap”), Sanskrit कङ्काल (kaṅkāla, “skeleton”)).

cog

(transitive) To disable by cutting the tendons of the hock; to hamstring; to hough.


hock

Coordinate term: soda

(card games) The last card turned up in the game of faro.


ponce

tlb

(UK, Ireland, Commonwealth, derogatory, slang)

Uncertain, but probably an aphetic form of French alphonse (“kept man”), from the male given name Alphonse. Also sometimes connected to pounce or French pensionnaire (“pensioner, person living without working”).

ncog

A man living off another's earnings, especially a woman's.

Synonym of pimp, especially one hired by a prostitute as a tout, bodyguard, and driver.


ponce

STUFFED "PONCE"
1 small hog ponce
3 lbs . ground pork
1 large bell pepper, chopped
1 large onion head chopped
[…]

1973, Mercedes Vidrine, Louisiana Lagniappe, Claitor's Law Books and Publishing, →ISBN, page 23:

[…] before Escoffier and the five mother sauces, even before Brillat-Savarin, French Acadian cooks in South Louisiana kitchens prepared ponce.

2016, George Graham, Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana, Harvard Common Press, →ISBN, page 258:

(Louisiana) The stomach of a pig, especially when stuffed as chaudin (a Louisianan food).


gallimaufry

en-noun

gallimaufry (countable and uncountable, plural gallimaufries)

From French galimafrée, from Old French calimafree (“stew of various kinds of meats”); further etymology uncertain, but possibly from a combination of Old French galer (“to have fun, to enjoy oneself”) and Old Northern French (Picard) mafrer (“to eat gluttonously”).

der

At length, having discussed in turn pilaus, keebaubs, ollas, and a legion of gallimaufrys not mentioned in the classic pages of Kitchener and Ude, the cook's brain became completely addled by the elaborate and conflicting directions bestowed upon him; […]

1840, A[ndrew] A[llen] Harwood, “Mess-table Chat”, in William E[vans] Burton, editor, The Cyclopædia of Wit and Humor; Containing Choice and Characteristic Selections from the Writings of the Most Eminent Humorists of America, Ireland, Scotland, and England, volume I, New York, N.Y.: D. Appleton and Company, 443 & 445 Broadway; London: 16 Little Britain, published 1867, →OCLC, page 185, column 2:

I have tried many times, but always without success, to ascertain the average daily ration consumed by the Chinese railroad laborer, as a means of comparing their value with that of Americans. The reason this cannot be obtained is because they eat so many oily gallimaufries, alliaceous stews and indescribable vegetable hotchpotches, of which the ingredients are principally brought from China and have Chinese names.

1873 July, “Geographical Notes”, in American Educational Monthly: A Magazine of Popular Instruction & Literature, volume X, New York, N.Y.: J. W. Sehermehorn & Co., →OCLC, page 312:

For gallimaufrey, roast poultry or capons, and cut into pieces. After fry with lard or goose lard. When they are fried, put in wine and verjuice. For spices, put some ginger powder and, to thicken, cameline, and a moderate amount of salt.

2008, Taillevent [pseudonym; Guillaume Tirel], “Gallimaufrey”, in Jim Chevallier, transl., How to Cook a Peacock: Le Viandier, 3rd edition, North Hollywood, Calif.: Chez Jim, →ISBN, pages 16–17:

(dated, countable, uncountable) A hash of various kinds of meats, a ragout.


snag

The Australian National Dictionary Centre suggests that snag as slang for "sausage" most likely derives from the earlier British slang for "light meal", although it makes no comment on how it came to be specifically applied to sausages.Meanings and origins of Australian words and idioms The word's use in football slang originates as a shortening of "sausage roll", rhyming slang for "goal", to sausage, and hence, by synonymy, snag.

I fire up the barbie and start cooking snags.

2005, Peter Docker, Someone Else′s Country, ReadHowYouWant, published 2010, page 116:

‘You can get the chooks and snags from the fridge if you want,’ he replied.
I smiled, remembering my bewilderment upon receiving exactly the same command at my very first barbecue back in Sydney a month after I′d first arrived.

2007, Jim Ford, Don't Worry, Be Happy: Beijing to Bombay with a Backpack, page 196:

‘Hungry? We′ve got plenty of roo,’ one of the men said as she walked up. He pointed with his spatula, ‘and pig snags, cow snags, beef and chicken.’

2010, Fiona Wallace, Sense and Celebrity, page 25:

(Australia, informal, colloquial) A sausage.


steak

en-noun

steak (countable and uncountable, plural steaks)

French: steack

Thai: สเต็ก (sà-dték)

Hebrew: סטייק

From Middle English steike, from Old Norse steik (“roast; meat roasted on a stick”). The verb is either from the noun or from steikja (“to roast”).

filet

a slice of meat cut with the grain of the fish

beefsteak, a slice of beef, broiled or cut for broiling.


tripe

en-noun

tripe (usually uncountable, plural tripes)

From Middle English tripe, from Old French tripe (“entrails”), of uncertain origin; possibly borrowed from Spanish tripa.

An edible lichen, especially rock tripe.


veal

veal (countable and uncountable, plural veals)

From Middle English veel, from Anglo-Norman veel, from Latin vitellus, diminutive of vitulus (“calf”). Doublet of vitellus.

The flesh of a calf (i.e. a young bovine) used for food.


bratwurst

bratwurst (countable and uncountable, plural bratwursts)

LL-Q1860 (eng)-Flame, not lame-bratwurst.wav

Borrowed from German Bratwurst. The word is partly from braten (“to fry”) + Wurst (“sausage”), and partly from an older Middle High German brātwurst, in which brāt is an unrelated word meaning “ground meat” (compare German Brät). In modern German, the term Bratwurst is used almost exclusively for sausages fried or to be fried.

Yesterday we had bratwurst for dinner.

2012, Lindsey Galloway, (bbc.co.uk) A German enclave in central Texas
For just-right spiced bratwurst and sausage, try Opa’s Smoked Meats, a family-owned shop that uses original German recipes passed down the generations and always has samples on hand. Finish off any meal with a stop at Chocolat, one of the few chocolate shops in the US that uses a classic European technique known as “liqueur praliné”, where a delicate sugar casting encases liquor, espresso, wine or other liquid fillings. The casting is then covered in chocolate to make a confection that must be eaten whole, lest the encased liquid come dribbling out.

A small pork sausage, usually served fried.


pomace

pomace (countable and uncountable, plural pomaces)

[Alt: Red grape flesh and seeds]
From Late Middle English pomis, pomys (“cider; pulp of plants pressed to extract their juice or oil”), probably from Medieval Latin pōmācium, pōmātium (“cider”), possibly a variant of pomaceum (although first attested later), from Latin pōmum (“fruit; fruit tree”) (ultimately from Proto-Indo-European *h₂epó (“away; off”) + *h₁em- (“to take”), in the sense of something taken off a tree) + -āceum (neuter form of -āceus (suffix meaning ‘belonging to; having the nature of’, forming adjectives)). Doublet of pomade, pomate, and pomatum.
Sense 1.1 (“crushed apples”) and sense 1.2 (“residue from grapes”) were possibly influenced by Middle French pommage (“(cidermaking) apple harvest; apple orchards”) and French poma, pomas, pomat (“residue from apples”) (Northern France).

bërsi

Sovv, as yet, Pomace of Cider-preſſings to raiſe Nurſeries; and ſet all ſorts of Kernels, Stones, &c.

1664, J[ohn] E[velyn], “Kalendarium Hortense: Or, The Gard’ners Almanac; […] [December.]”, in Sylva, or A Discourse of Forest-trees and the Propagation of Timber in His Majesties Dominions. […], London: […] Jo[hn] Martyn, and Ja[mes] Allestry, printers to the Royal Society, […], →OCLC, page 80:

Next to the VVhite is the Black Thorne and the Crab, vvhich make a very good Fence, and is raiſed as the VVhite Thorne, only if you ſovv the Pummace vvith them, they vvill come up the firſt Year.

1708, J[ohn] Mortimer, “Of Inclosing of Land”, in The Whole Art of Husbandry; or, The Way of Managing and Improving of Land. […], 2nd edition, London: […] J[ohn] H[umphreys] for H[enry] Mortlock […], and J[onathan] Robinson […], →OCLC, book I, page 3:

The pulp or pulplike matter remaining from a substance pressed to extract its juice or oil.

(historical) Such residue (especially castor bean cake or fish scrap) used as fertilizer.


banger

→ Estonian: bänger

→ Finnish: bängeri

From bang + -er. The sausages were so called because of their excess water content and impervious skin, leading to the risk of explosion if not punctured before cooking.

Coordinate term: bangers and mash

(British, New Zealand, Australia, food, slang) A sausage.


chitterlings

From Middle English cheterlingis, chitterling, chitterlynge, chytyrlynge, ultimately from Proto-Germanic *kūtiz, *kut-, from Proto-Indo-European *gud-, *gewd- (“intestine, gut”), from *gʷu-, *gū- (“to bend, curve, bow, camber, vault, distend”).
Compare Middle Low German kǖtel (“entrails, tripe”), German Kutteln (“tripe”) and Scots kyte (“belly, stomach”). Compare also Icelandic kviður (“stomach”).

[ˈt͡ʃɪ.ɾɚ.lɪŋz]

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How fare I? troth for ſixpence a meale, wench, as well as heart can wiſh, with Calves chaldrons and chitterlings […]

1604, Thomas Dekker, Thomas Middleton, “The Honest Whore, […]”, in The Dramatic Works of Thomas Dekker […], volume II, London: John Pearson […], published 1873, →OCLC, Act III, scene i, page 40:

Small intestine, cleaned and defatted, usually of a pig. Sometimes prepared with hog maws.


wiener

Clipping of wienerwurst, from German Wienerwurst (“Vienna sausage”), from Wiener (“of Vienna, Viennese”) + Wurst (“sausage”), because sausages were originally made in Vienna, Austria.
In Germany today this sausage is known as Wiener Würstchen (“small sausage from Vienna”), but in Vienna and the Netherlands it is called a Frankfurter or Frankfurter Würstchen (“small sausage from Frankfurt”).

compound

Two figures crossing the windy park. Miss Martin taking Smith's arm over the street. And inside where wieners were being turned on a hot skillet behind the steamed glass. Always wanted to have the constitution to eat these fearlessly, perhaps with a glass of orange.

1963, J P Donleavy, A Singular Man, published 1963 (USA), page 104:

(Canada, US, UK) A hot dog or frankfurter.

(US, colloquial) A person who is nervous or afraid to partake in certain activities.

(US, UK, colloquial) An irritating or disliked person.


ripper

(computing) Software that extracts content from files or storage media.


cheerio

/ˈtʃɪəɹ.i.əʊ/

/ˈt͡ʃɪəɹ.i.oʊ/

嗨

translations to be checked: exclamation used when greeting as well as when parting

"In that case," said Archie, relieved, "cheerio, good luck, pip-pip, toodle-oo, and good-bye-ee! I'll be shifting!"

1921, P. G. Wodehouse, Indiscretions of Archie, ch. XIII. Rallying Round Percy:

But we all knew it wasn't the final end of the HST. This wasn't "goodbye", more like a "cheerio, see you someplace soon".

2019 October 23, Pip Dunn, “The next king of Scotland”, in Rail, page 50:

(UK, Ireland, Commonwealth, informal) Goodbye, an interjection said upon parting.


cheerio

/ˈtʃɪəɹ.i.əʊ/

/ˈt͡ʃɪəɹ.i.oʊ/

The man who has gone around the cocktail circuit pounding cheerios to the end of time did not come in here and open his mouth once on the Bill.

1978, New Zealand. Parliament. House of Representatives, Parliamentary Debates, page 4230:

(Queensland, New Zealand) A small saveloy often consumed with tomato sauce at parties.


poultry

en-noun

poultry (usually uncountable, plural poultries)

From Middle English pultrie, from Old French pouleterie, from poulet, diminutive of poule (“hen”), from Latin pullus (“chick”).
For the development of Middle English /u/ to modern /oʊ/, /əʊ/ before /lt/, /ld/, /ln/, compare boult, boulder, colter/coulter, poultice, shoulder, won't.

a poultry farmer

Domestic fowl (e.g. chickens, ducks, turkeys, geese) raised for food (meat, eggs, or both).


black pudding

A blood sausage made from pork blood, a high proportion of cereal (oats or barley), and spices; eaten at breakfast and combined in starters and salads.

gwadegenn

blood sausage with high proportion of cereal


salami

salami (countable and uncountable, plural salamis)

From Italian salami, plural of salame (“salami”), from sale (“salt”), from Latin sal.

A large cured meat sausage of Italian origin, served in slices.


shoulder

From Middle English schuldre, sholder, shulder, schulder, from Old English sculdra, sculdor (“shoulder”), from Proto-West Germanic *skuldru (“shoulder”), of uncertain origin. Perhaps related to Proto-Germanic *skelduz (“shield”), see shield. Cognate with Old Frisian skuldere (“shoulder”) (West Frisian skouder (“shoulder”)), Middle Low German scholder (“shoulder”), Low German Schuller (“shoulder”), Dutch schouder (“shoulder”), German Schulter (“shoulder”).

inh

Coordinate term: noon balloon

For a round-trip journey starting from the UK during the shoulder period (1 April-30 June) […]

1976, Trade and Industry, volume 25, page 270:

the determination of noise-induced disturbances during the shoulder hours and their consequences for the consecutive sleep period

2003, Proceedings of the 8th International Congress on Noise as a Public Health Problem (Rotterdam, the Netherlands, 29 June-3 July 2003), page 184:

(aviation) A season or a time of day when there is relatively little air traffic.


trotter

From Middle English trottere, equivalent to trot + -er.

The Celebrity, by arts unknown, induced Mrs. Judge Short and two other ladies to call at Mohair on a certain afternoon when Mr. Cooke was trying a trotter on the track. The three returned wondering and charmed with Mrs. Cooke; they were sure she had had no hand in the furnishing of that atrocious house.

1897 December (indicated as 1898), Winston Churchill, chapter IV, in The Celebrity: An Episode, New York, N.Y.: The Macmillan Company; London: Macmillan & Co., Ltd., →OCLC, page 58:

In harness racing, a horse with a gait in which the front and back legs on opposite sides take a step together alternating with the other set of opposite legs; as opposed to a pacer.


chuck

en-noun

chuck (countable and uncountable, plural chucks)

“Hambone, how's for chuck?”
Hambone removed pipe from mouth, slowly. “Wal, I reckon I still got a few whistleberries left. Some sonofabitch stew mabbe. A few shot biscuits.”

1951, Frederick Feikema Manfred, Riders of Judgment, Second, published 2014, →ISBN:

1824, Royal Society of Arts (Great Britain), Transactions, Volume 42, page 88,
I have had a chuck of this kind made in brass with the cones of iron, but it is cumbrous and expensive, and does not answer so well, owing to the surface of the iron offering less resistance to the work turning within it. This, perhaps, might be remedied by roughing; but I think the chuck is much better in wood, as it can be made by any common turner at a trifling expense, and possesses more strength than can possibly be required.

Iron and steel in contact with magnets retain some of the magnetism, which is sometimes more or less of a nuisance in getting small work off the chucks.

1912, Fred Herbert Colvin, Frank Arthur Stanley, American Machinist Grinding Book, page 322:

2003, Julie K. Petersen, “chuck”, entry in Fiber Optics Illustrated Dictionary, page 181,
A fiber optic splicing device may be equipped with V-grooves or chucks to hold the two pieces of fiber optic filament to be spliced. If it has chucks, they are typically either clamping chucks or vacuum chucks.

The first step in preparing a test specimen with the FlexPrepᵀᴹ is to secure the gyratory specimen in the chuck of the machine.

2008, Ramon Francis Bonaquist, NHCRP Report 614: Refining the Simple Performance Tester for Use in Routine Practice, page 30:

mechanical engineering
mechanical engineering

(mechanical engineering) A mechanical device that holds an object firmly in place, for example holding a drill bit in a high-speed rotating drill or grinder.


chuck

(Scotland, obsolete, slang, in the plural) Money.


white pudding

white pudding (countable and uncountable, plural white puddings)

A meat dish, made from liver and oats cooked in a sausage skin.


drisheen

Mr Dedalus had ordered drisheens for breakfast and during the meal he crossexamined the waiter for local news.

1916, James Joyce, Portrait of the Artist as a Young Man, Macmillan Press Ltd, paperback, section 86:

(Ireland) A type of Irish sausage made from pigs' blood, suet, and salt; an Irish version of black pudding.


pepperoni

pepperoni (countable and uncountable, plural pepperonis or pepperoni)

→ Finnish: pepperoni

→ French: pepperoni

→ Icelandic: pepperóní

→ Polish: pepperoni

/pɛpəˈɹəʊni/

Borrowed from Italian peperone (“bell pepper”).

bor+

Yo, Tony, gimme a slice of pepperoni and a coke.

There's far more than just hot dogs to feast on too. The pizzas—gigantic, floppy, with a hyperreal waxy sheen—are mythic. They arrive exclusively in cheese, pepperoni, or supreme—the holy trinity—and will run you an eminently affordable $1.99 for a ridiculously huge wedge-shaped slice.

2023 June 9, Luke Winkie, “Our Greatest Fast-Food Joint Is Costco”, in Slate, archived from the original on 2023-09-06:

Pizza with only tomato sauce, cheese and pepperoni toppings.


shank

From Middle English schanke, from Old English sċanca (“leg”), from Proto-West Germanic *skankō, from Proto-Germanic *skankô (compare West Frisian skonk, Low German Schanke, German Schenkel (“shank, leg”), Danish skank, Norwegian skank, Swedish skänkel), from *skankaz (compare Old Norse skakkr (“wry, crooked”)), from Proto-Indo-European *(s)keng- (compare Middle Irish scingim (“I spring”), Ancient Greek σκάζω (skázō, “to limp”).

The end or remainder, particularly of a period of time.

the shank of the morning

AMANDA: Going now? You're joking! Why, it's only the shank of the evening, Mr. O’Connor!

1945, Tennessee Williams, The Glass Menagerie, page 92:

The main part or beginning of a period of time.


kielbasa

en-noun

kielbasa (countable and uncountable, plural kielbasas or kielbasy)

Manitoba, Northwestern Ontario, Saskatchewan

Borrowed from Polish kiełbasa (“sausage”), from Proto-Slavic *kъlbasa, which may derive from Proto-Turkic for "grilled cutlet," literally "pressed on ashes," from *kül (“ash”) + *bas (“to press”) (modern Turkish basmak). See the Ukrainian cognate ковбаса́ (kovbasá, “sausage”), whence kubasa, for more information.

bor+

Congressmen gleefully wolfed down every imaginable version of the hot dog – smoked kielbasas, jumbo grillers, Big & Juicy's, kosher dogs and spiced dogs […]

1994 July 21, Faye Fiore, “Congress relishes another franking privilege: Meat lobby puts on the dog with exclusive luncheon for lawmakers – experts on pork”, in Los Angeles Times:

Heritage Foods now offers linguiça from the sausage maker the Mayor, in Richmond, Va. The signature Portuguese sausage harbors the paprika spice of chorizo but with the fire dampened, and a finer texture, but it brings on the garlic like kielbasa.

2022 April 18, Florence Fabricant, “Just in Time for Grilling Season”, in The New York Times, →ISSN:

A spicy, smoked sausage of a particular kind from Eastern Europe.


luncheon meat

en-noun

luncheon meat (countable and uncountable, plural luncheon meats)


lunch meat

lunch meat (countable and uncountable, plural lunch meats)

→ Czech: lančmít

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Any processed, prepackaged molded meat served sliced for consumption in sandwiches or salads.


mutton

mutton (countable and uncountable, plural muttons)

From Middle English motoun, moton, from Old French mouton (“sheep”), from Vulgar Latin moltō, from Gaulish *multon-, from Proto-Celtic *moltos (“ram, wether”). Doublet of mouton.

(typography slang) Em, a unit of measurement equal to the height of the type in use.


beef Wellington

beef Wellington (countable and uncountable, plural beef Wellingtons)

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Named after an unknown person. There is no definite connection to Arthur Wellesley, 1st Duke of Wellington.

A fillet of beef tenderloin steak coated with pâté de foie gras and a duxelles of mushrooms, wrapped in puff pastry and baked.


long pork

Reportedly coined because cannibals attest that human meat tastes like pork.

[…] the doctor still seemed to share the sort of creepiness I felt at the sight of a live nigger who had actually eaten long pork.

1896 October, Maxwell Gray, “An Old Song”, in Atalanta, volume X, number 1, London, E.C.: Marshall, Russell & Co., Ltd., page 11:

Cannibals do not eat "long pork" because they are short of animal food but in order to possess the courage of those they devour. For example, a man like Peter Jackson or John L. Sullivan would have been greatly in demand.

They still play chess, but they no longer eat "long pork".

1942, Robert Hamilton Bruce Lockhart, Return to Malaya, page 369:

From the back of the bar, from the man with the huge pot belly, came a sound like a cannibal might make if he was choking on long pork, "Ga gobba. Ga gobba."

2005, Jim Christy, The redemption of Anna Dupree, page 145:


carnivorous

en-adj

carnivorous (comparative more carnivorous, superlative most carnivorous)

more carnivorous (comparative)
most carnivorous (superlative)


oxtail

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From Middle English ox tayll, from Old English oxan tæġl (literally “ox's tail”), equivalent to ox + tail.

inh

A cut of meat taken from the tail of a cow or calf; it requires long, slow braising, and is used to prepare oxtail soup.


flank

From Late Middle English flanc, from Late Old English flanc (“flank”), from Old French flanc, of Germanic origin, probably Frankish *hlanca, from Proto-Germanic *hlankō (“bend, curve, hip, flank”), from Proto-Germanic *hlankaz (“flexible, sleek, bendsome”), from Proto-Indo-European *kleng- (“to bend”). Akin to Old High German hlanca (“loin”), Middle Low German lanke (“hip joint”) (German lenken (“to bend, turn, lead”)), Old English hlanc (“loose, slender, flaccid, lank”). More at lank.

cog

Holonym: side

Coordinate term: loin (coordinate especially in butchery; not consistently differentiated regarding the human body)

(anatomy) The lateral flesh between the last rib and the hip.

خَاصِرَة

anatomy: flesh between the last rib and the hip

(cooking) A cut of meat from the flank of an animal.


flank

All ahead flank!

(US, nautical, of speed) Maximum. Historically faster than full speed (the most a vessel can sustain without excessive engine wear or risk of damage), now frequently used interchangeably. Typically used in an emergency or during an attack.


picnic

→ Japanese: ピクニック (pikunikku)

→ Punjabi: ਪਿਕਨਿਕ (piknik)

→ Polish: piknik

→ Swahili: pikniki

We went out for a picnic in the forest.

An informal social gathering, usually in a natural outdoor setting, to which the participants bring their own food and drink.

We remind the guests that dealing with this problem is no picnic, and to be patient.

"Don't put your hand on me," said Uncle Henry irritably. "I'm crawling with lice. War would be a picnic if it wasn't for lice and dysentery. […]

1936 June 30, Margaret Mitchell, Gone with the Wind, New York, N.Y.: The Macmillan Company, →OCLC; republished New York, N.Y.: The Macmillan Company, 1944, →OCLC:

(obsolete) An entertainment at which each person contributed some dish to a common table.

Smoked picnics of medium weights - from 6 to 8 pounds - are selling at wholesale at present for about half the price of fancy hams. Standard bacon of medium weights is another smoked product that is selling […]

1923, The National Provisioner, page 50:

Smoked picnics (calas) are pork shoulders with the butt portion removed just beyond the knuckle bone. Shoulder butts are boneless […]

1940, War Department Technical Manual, page 53:

Smoked picnics are sold whole and usually fully cooked. When sold boneless they are called pork shoulder roll.
COOKING HAMS AND PICNICS
Roasting : Roast a fully cooked ham or picnic according to […]

2001, Good Housekeeping, The Good Housekeeping Illustrated Cookbook, Hearst Books, →ISBN, page 218:

A cut of pork from the shoulder area (above the front leg) of a pig.


undercut

From Middle English undercutten, equivalent to under- + cut.

The notch cut in a tree to direct its fall when being felled.

The underside of a sirloin of beef; the fillet.


undercut

en-verb

undercut (third-person singular simple present undercuts, present participle undercutting, simple past and past participle undercut)

undercuts (present singular third-person)
undercutting (participle present)
undercut (participle past)
undercut (past)

To create an overhang by cutting away material from underneath.

подрязвам

to create an overhang by cutting away material from underneath


chili dog

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Suckin' on a chili dog outside the Tastee Freez / Diane sittin' on Jacky's lap, got his hand between her knees.

1982 August 9, John Mellencamp, “Jack & Diane”, Warner Music Group


hot dog

1894 (US college slang) from hot + dog (in reference to supposed source of the meat), both the sense of frankfurter in a roll, and of show-off.

com

Don't forget to buy some hot dogs to grill and some buns to put them on.

Hot dogs and beans are a traditional favorite.

He ordered a hot dog with everything on it.

A food item (dish) consisting of a frankfurter or wiener and (usually) a hot dog bun, with toppings such as ketchup, mustard, relish, sauerkraut, onions, cheese, etc.

(New Zealand) A battered, deep-fried sausage or saveloy on a stick; a corn dog.

primarily verbal teasing from both male and female students, ranging from statements that the student had a "hot dog in her pants" and that she had "sex with hot dogs." to graffiti that "Jane is a hot dog bitch."

1994, Sexual Harassment in Education, page 26:

It started in the fall of 1990, early in seventh grade, when two boys told her, "I hear you have a hot dog in your pants."
girls were now making hot dog remarks. the counselor maintained—incorrectly—that he was powerless to stop it

1995, The Guide to American Law Supplement, page 347:

How 'bout I put my hot dog in your bun?

1996, Richard Sandomir, Life for Real Dummies: A Reference for the Totally Clueless, page 5:

In the fall of 1990, when she was in the seventh grade, classmates spread the word that Doe had a hot dog in her pants.

1999, Louis I. Gerdes, Sexual Harassment, page 118:

But what it is basically the in and the out, the hot dog splicing through the doughnut.

I'm just saying, you being a mama, it's time to clear the cobwebs. You know what I'm saying? Put a banana in the monkey. You know, hot dog in your bun.

2019 Hot Blood, Hot Thoughts, Hot Deeds, Empire season 5 episode 13


rib

From Middle English ribbe, from Old English ribbe (“hound's-tongue”).

Nasturtium officinale
Nasturtium officinale#Translingual

(botany) Watercress (Nasturtium officinale).


red meat

en-noun

red meat (countable and uncountable, plural red meats)

white meat

antonym(s) of “meats that are dark red when uncooked”

same old same old

antonym(s) of “fresh, inspiring, or inflammatory topics or information”

Meats such as beef that are dark red in colour when uncooked.

To mention Bishop Manning's name in a city room is equivalent to telling the city editor that a rip-roaring good story is brewing. A bishop for almost ten years, he has provided the hungry presses of New York with more red meat than Al Capone, Aimee Semple McPherson, Billy Sunday, 'Legs' Diamond, Albert Einstein, Charles Augusts Lindbergh, Texas Guinan, or Nicholas Murray Butler.

1931, Robert G.M. Neville, "Prima Donnas in the Pulpit," Forum and Century, June (retrieved 10 Apr. 2021)

“Keep it up,” urged Truman. “You’re doing a great job for the country and, incidentally, providing me with red meat for campaign speeches.”

1950, Drew Pearson, Washington Merry-Go-Round, “Trust-Buster Truman”, May 1, 1950 (syndicated, e.g., Prescott Evening Courier, May 1, 1950, p. 4)

Given the fiery tone of the conference, Anita Hill's speech must have come as a disappointment. She threw no red meat to the audience.

1992 October 27, John Leo, “Hill's Potential Stunted By Gender-Focused Politics”, in Seattle Times, retrieved 2010-01-07:

The decision to press ahead with the rationalisation, while there is still uncertainty about the bank's strategic direction, gives the City some red meat to chew on.

1999 May 21, Alex Brummer, “Sir Peter throws the City meat to chew on”, in guardian.co.uk, retrieved 2010-01-07:

On environmental regulation, taxes and other topics that are red meat to economic conservatives, Mr. Bush has delivered.

2002 July 10, Richard W. Stevenson, “Bush's Dance: Moral Outrage Without Pain to Loyalists”, in New York Times, retrieved 2010-01-07:

The passage, red meat for phone-ins and columnists ever since, argued less politely for an improvement in our national work ethic: […

2012 August 22, Andy Beckett, “Britannia Unchained: the rise of the new Tory right”, in The Guardian:

Sunak seems so scared of his party's swivel-eyed right wing that he has been panicked into focusing all new legislation on perceived 'red meat' issues which he hopes the Tory right will support.

2023 May 31, Nigel Harris, “Comment: GBR now! We have no Plan B”, in RAIL, number 984, page 3:

(uncountable, politics, idiomatic) Fresh, inspiring, or inflammatory topics or information.


SPAM

Alternative form of spam (“tinned meat product”)


devon

Initial suspicions pointed at both food and water, narrowing down after a while to fritz (devon, as it is known in some states), a popular, bland, processed meat.

1995, The Bulletin, numbers 5953-5959, page 23:

Elsewhere the Roy Slaven signature range of smallgoods – marketed with the shout-out line, ‘Roy: still doing things with meat butchers only dream of!’ − has captured the imagination of an increasingly time-poor community looking for top-shelf short cuts in cuisine solutions. When I last looked, Roy had personally signed nearly 5.9 million salamis, chorizos and devon logs this year.

2008, H. G. Nelson, Sprays: A Collection of Verbal Touch-Ups, page 216:

One of our firm favourites both for the quality and the taste of Ricky Roessler′s smallgoods – and the sheer joy of shopping here. No devon or pastrami, though, just plenty of bratwurst:[…].

2009, Helen Greenwood, John Newton, Sydney 2010: More Than 450 Butchers, Bakers, Food Stores and Chocolate Makers, unnumbered page:

(Australia, Eastern Australia) A type of processed meat sausage.


bologna

bologna (countable and uncountable, plural bolognas)

A seasoned Italian sausage made from beef, pork or veal.


T-bone steak

LL-Q1860 (eng)-Flame, not lame-T-bone steak.wav

A large beef steak, containing a T-shaped bone.


frankfurt

From German Frankfurt. Compare frankfurter.

Sample of frankfurts procured from Stanley Kwiatkowski, Grand Rapids, Mich. Contains excessive amount of cereal.

1919, Michigan Office of Dairy and Food Commissioner, Annual report of the Dairy and Food Commissioner of the State of Michigan, volume 25, page 81:

Frankfurts of the highest quality are prepared generally from a mixture of approximately half beef and half pork.

1942, Robert Byron Hinman, Robert Bernard Harris, The Story of Meat, page 137:

As a kid in the 50s, (before we became infested with the current mish-mash of liquorice allsorts) pork fritz, devon, sliced ham, frankfurts, pork sausages...were all about as common a staple as you care to name. Even the Italians and Greeks of the time ate (and continue to eat) the stuff!!

2003 June 10, smithxpj, “Ham banned in Broadmeadows”, in aus.consumers (Usenet):

(US, Australia) A frankfurter; a hot dog sausage.


frankfurter

From German Frankfurter, the demonym of Frankfurt. Specifically, a reference to Frankfurt-am-Main.

(UK, US, Canada) A moist sausage of soft, even texture and flavor, often made from mechanically recovered meat or meat slurry.


blood sausage

A cooked sausage made out of meat (most often pork), blood and various other regional ingredients.


blanquette

blanquette (countable and uncountable, plural blanquettes)

Borrowed from French blanquette, from Provençal blanqueto, a diminutive of blanc (“white”), derived, through early Medieval Latin blancus, from Frankish *blank (“gleaming, white, blinding”), from Proto-Germanic *blankaz (“white, bright, blinding”), from Proto-Indo-European *bhleg- (“to shine”).
 Compare blanket.

der

A white meat stew in which neither the meat nor the sauce is browned.


dark meat

en-noun

dark meat (countable and uncountable, plural dark meats)


foie gras

foie gras (countable and uncountable, plural foies gras)

/ˌfwɑː ˈɡɹɑː/

Unadapted borrowing from French foie gras (literally “fat liver”).

ubor

Foies Gras are now sold in cans in every large grocery establishment in the United States.[…]Bake this paste, and then fill in with the foies gras.

1901, The Picayune’s Creole Cook Book, 2nd edition, New Orleans, La.: The Picayune, page 130, columns 1–2:

Foies gras are supplied either by geese or ducks.

1907, “Poultry”, in A Guide to Modern Cookery, London: William Heinemann Ltd., translation of Le guide culinaire by Auguste Escoffier, section “1726—Foie Gras”, page 547:

Many foies gras put up by French canneries aren’t really French at all.

Fresh duck foies gras are so highly prized in the southwest of France[…]

1963, Réalités, section “Louisa Porter’s Comments”, page 87, column 3:

The fattened liver of geese or ducks, used for gourmet cooking.

כָּבֵד אַוָּז

kå̄ḇēḏ ʾawwå̄z


boloney

en-noun

boloney (countable and uncountable, plural boloneys)

Alternative form of baloney (“nonsense”)


liverwurst

liverwurst (usually uncountable, plural liverwursts)

Partial calque of German Leberwurst, equivalent to liver + wurst.


knackwurst

A highly seasoned scalded sausage made from beef, pork, and fatty tissue similar to a frankfurter, but shorter and thicker.


wurst

wurst (countable and uncountable, plural wursts)

First attested in 1890. Borrowed from German Wurst (“sausage, wurst”), from Middle High German wurst, from Old High German wurst, from Proto-West Germanic *wursti (“something turned or twisted”), from Proto-Indo-European *wert-, *werd- (“to turn”). Akin to Old Saxon worst (“wurst”), Old English weorþan (“to turn, become”). Doublet of wors. Unrelated to worsted (“type of yarn”). More at worth (“to be, become, betide”).

der

If you pick up a package of liverwurst (German wurst, sausage), you may find that it contains, in addition to liver, nonfat dry milk, salt, corn syrup, flavorings (unspecified), sodium erythrobate, sodium nitrate, sodium nitrite, gelatin, and dextrose. The list reads like a list of chemicals for a laboratory experiment! If you wish to avoid “chemicals” in your food, wurst is one of the worst things you can buy.

1975, John W[illiam] Hill, “Food: A Collage of Chemicals”, in Chemistry for Changing Times, 2nd edition, Minneapolis, Minn.: Burgess Publishing Company, →ISBN, page 251:

We had a long walk ahead to Stuttgart. We stopped to eat at a little meat market just outside Augsburg. I bought a loaf of bread and chose a couple of packages of wurst. It really was good.

1973, Sammy Tippit, as told to Jerry Jenkins, “With God in Germany”, in Sammy Tippit: God’s Love in Action, Chicago, Ill.: Moody Press, published 1976, →ISBN, page 117:

Although the supermarket tannoy was bravely broadcasting Rigoletto, its meat counter was thick with wurst and its wine shelves loaded with Liebfraumilch.

1987, Christina Hardyment, “Harlekins and Gondolas”, in Heidi’s Alp: One Family’s Search for Storybook Europe, Book Club edition, New York, N.Y.: The Atlantic Monthly Press, →OCLC, page 163:

Sure, the map says it’s Italy, but after walking through the centuries-old market at Piazza Erbe (Obstplatz) and seeing one too many suspiciously Teutonic-looking locals munching wurst, you might think you’ve crossed the Austrian border.

1994, Berkeley students in cooperation with the Associated Students of the University of California, “Bolzano”, in “The Dolomites and the Northeast”, in Italy on the Loose 1995 (The Berkeley Guides: The Budget Traveler’s Handbook), New York, N.Y.: Fodor’s Travel Publications, Inc., →ISBN, page 85:

At an open-air flea market, we looked for Nazi memorabilia while munching wurst and drinking beer.

2009, Tom Davis, “Incidents and Coincidence: Death Camps, Franken, and the Beatles”, in Thirty-Nine Years of Short-Term Memory Loss: The Early Days of SNL from Someone Who Was There, New York, N.Y.: Grove Press, →ISBN, page 201:

In summer, you're welcomed into a flower-decked garden set against a backdrop of ancient vineyards. You can fill up your platter with some of the best wursts and roast meats (especially the delectable pork), along with freshly made salads.

2011, Dardis McNamee, Frommer's Austria:


seafood

en-noun

seafood (usually uncountable, plural seafoods)

But most of all, they were jealous because these strangers feasted daily on great turtle, albacore and sail-fish, the sweetest of all seafoods.

1929, Robert Dean Frisbee, The Book of Puka-Puka, Eland, published 2019, page 127:

Write about radiation levels in seafood, “safe” pollution limits set by pollutors, government policy auctioned for campaign donations and Seaboard's ex juris police force, and you'll raise the temperature of public awareness, fractionally, towards its ignition point.

2004, David Mitchell, Cloud Atlas, London: Hodder and Stoughton, →ISBN:

Fish, shellfish, seaweed, and other edible aquatic life.

seekos

fish, shellfish, seaweed and other edible aquatic life


bockwurst

A large frankfurter (type of German sausage).


haggis

haggis (countable and uncountable, plural haggises)

→ Irish: hagaois

→ Scottish Gaelic: taigeis

Burns supper
en:Haggis (disambiguation)
en:haggis

From Late Middle English hagis (“haggis”), from hag, haggen (“to chop, cut, hack; to cut into”) (from Old Norse hǫggva (“to hew”)), or from hakken (“to chop, hack; to dice, mince”) (from Old English hēawan (“to chop, hew; to dice, mince”)), both ultimately from Proto-Indo-European *kewh₂- (“to hew; to beat, strike; to forge”).

der

HAGGESS, haggas, or haggis, ſort d’appret fait avec des herbes, du larde caupé menu, des épices, des œufs, & du fromage, le tout mis enſemble & bouilli dans une panſe de brebis.

[1677, Guy Miege [i.e., Guy Miège], “HAGGESS”, in A New Dictionary French and English, with Another English and French; According to the Present Use, and Modern Orthography of the French. Inrich’d with New Words, Choice Phrases, and Apposite Proverbs; Digested into a Most Accurate Method; and Contrived for the Use Both of English and Foreiners (in French), London: Printed by Tho[mas] Dawks, for Thomas Basset, at the George, near Cliffords-inn, in Fleetstreet, →OCLC, column 3:

HAGGESS, haggas, or haggis, a sort of preparation made with herbs, bacon, spices, eggs, cheese, all put together and boiled in a sheep's belly.

I congratulate the Caledonians on the acquiſition of this new Saint, but wonder if the German crows were ſo civil to refrain from ſo ſavoury a Scotch haggiſs.

1717 January 16 (Old Style), Lady Mary W. Montague [i.e. Lady Mary Wortley Montagu], “Original Letter of Lady Mary W. Montague, Never before Published. Found Lately amongst the Papers of a Lady Deceased.”, in The Scots Magazine; or General Repository of Literature, History, and Politics, volume LXI (volume VI, New Series), Edinburgh: [Printed by Alex[ander] Chapman and Co.] Sold by James Watson, No. 40. South Bridge, and by the principal booksellers in Town and Country and by T. Kay, Strand, London, published February 1799, →OCLC, pages 101–102:

"[…] You are all for providing other things before we have fixed upon the victuals. Let us ſettle about them firſt." / This word raiſed a tumult, ten times greater than the former; every one in the room roaring out at once for ſome particular diſh, either that it was his trade to provide, or which he was fond of himſelf. / […]—"An haggis,"—ſaid a Scot. / —"Leek-pottage,"—ſputtered Taffy. In a word, they all raiſed their voices with ſuch vehemence, not one attending to what another ſaid, that ſince the building of Babel, there was not ſuch a ſcene of confuſion.

1762, [Charles Johnstone], The Reverie; or, A Flight to the Paradise of Fools. By the Editor of The Adventures of a Guinea. In Two Volumes, volume II, Dublin: Printed by Dillon Chamberlaine, in Smock-alley, →OCLC, page 185:

And thank kind heav'n, their country can afford / A tumid haggeſs to adorn their board.

[1769], [John Maclaurin, Lord Dreghorn], “The Disappointed Epicures”, in Essays in Verse, [Edinburgh]: [Privately printed at the author's press], →OCLC, page 78:

The Haggies is that very diſh (if I may ſo call it) and a very good diſh it is. […] [W]henever inſtead of the paunch, refinement ſhall invent a veſſel, in which to ſerve up the Haggies, it will certainly reſemble in its model the original prototype, whether it be formed into a turrene or a ſilver vaſe, having the ſinged head as ornamented handles to the ſides.

1778 February 5, Thomas Pownall, “XXXII. Observations Arising from an Enquiry into the Nature of the Vases Found on the Mosquito Shore in South America.”, in Archaeologia: Or Miscellaneous Tracts Relating to Antiquity, volume V, London: Published by the Society of Antiquaries of London; sold at the house of the Society, in Chancery-Lane; and by Messieurs White, Robson, Conant, Leigh and Sotheby, Brown and H. Payne, published 1779, →OCLC, page 322:

[T]he thousands of Englishmen who annually visit our romantic country can attest, that, even in the wildest Highland glens, something better can be found for their roast-beef stomachs, than sheep's-heads, haggises, and oat-meal cakes.

1821 October, “The Voyages and Travels of Columbus Secundus. Chapter XIII. The King’s Birth-day.”, in Blackwood’s Edinburgh Magazine, volume X, number LVI, Edinburgh: William Blackwood; London: T[homas] Cadell, Strand, London, →OCLC, footnote, page 305:

Another one of those revered patriarchs whom it were almost sacrilege to touch is [Robert] Burn's, with "honest sonsie face," the haggis. […] It is a pity that one of the last minstrels, if only one of humble rank, did not fix unchangeably in verse the component parts of the national haggis, as some one has done the "Eve's pudding," and Sydney Smith did for his salad, and another did for mulled wine. We have a compound called haggis, without the preceding article, composed of meat, chopped anchovies, eggs, bread, sour wine, pepper and salt. But that does not seem to correspond with the remarks of an editor of Burns, who says the haggis was to Scotland what the plum pudding is to England, and it was the pride of her people that all the ingredients and even the bag it was boiled in were of native production.

1894, Jessup Whitehead, “The Hotel Book of Puddings”, in The American Pastry Cook: A Book of Perfected Recipes, for Making All Sorts of Articles Required of the Hotel Pastry Cook, Baker and Confectioner, Especially Adapted for Hotel and Steamboat Use, and for Cafés and Fine Bakeries, 7th edition, Chicago, Ill.: Jessup Whitehead & Co., publishers, →OCLC, page 78, column 1:

Haggis has a faggot-like consistency that certainly isn't short of flavour. I like to make individual portion haggises (traditional haggises are cooked in the sheep's paunch or stomach). It can also be made into a steamed haggis pudding simply by making the recipe, placing the mix in two 1.75 litre (3 pint) pudding basins, covering with buttered foil and then steaming for 3½ hours.

1999, Gary Rhodes, “Home-made Haggis”, in New British Classics, London: BBC Worldwide, →ISBN:

[T]he final dish of the day arrived in the form of a giant blood pudding, which was about the size of a basketball and wrapped in the goat's stomach. It reminded me more of Scottish haggis than of anything else I had seen on my travels around the globe. I took a tentative bite. It was fantastic, but I was completely done by this point and made my apologies to the disappointed restaurant owner. He seemed happy enough, particularly when he smiled and said, "Don't worry, anything that's left, I'll be taking home for dinner."

2015, Simon Majumdar, “The Baron and the Bronx”, in Fed, White, and Blue: Finding America with My Fork, New York, N.Y.: Hudson Street Press, →ISBN, pages 62–63; trade paperback edition, New York, N.Y.: Avery, Penguin Random House, 2016, →ISBN:

A traditional Scottish dish made from minced sheep offal with oatmeal and spices, etc., originally boiled in the stomach of a sheep but now often in an artificial casing, and usually served with neeps and tatties (mashed swede and potatoes) and accompanied with whisky.


meatball

→ Japanese: ミートボール

→ Korean: 미트볼 (miteubol)

Meatballs may contain ground meat mixed with seasonings, breadcrumbs, mashed potatoes, rice, and liquid. The meat mixture is often shaped, browned. and simmered in a sauce for 30 to 45 minutes over low heat or in a 350° F. oven. During cooking the meat is basted with the sauce occasionally. Meatballs also may be fried in a pan or in deep fat.

1996: Mrs. Miracle. Debbie Macomber. Pg. 101.
I prefer spaghetti with meatballs instead the meat all crumbled in with the sauce.

A ball of minced or ground meat, seasoned and cooked.

During a pitching deck recovery a pilot must average out the meatball oscillations at the ramp in an attempt to maintain his airplane on the desired glide slope.


sausage casing

The membrane into which the filling of a sausage is stuffed.

střívko

membrane into which filling of a sausage is stuffed


turducken

en-noun

turducken (countable and uncountable, plural turduckens)

The main attraction at dinner this week is called "turducken." To make it, [Paul] Prudhomme stuffs a boneless chicken with a reddish sausage stuffing; the stuffed chicken is then stuffed into a boneless duck with cornbread stuffing; finally, the chicken and the duck are stuffed into boneless turkey with greenish oyster stuffing. When sliced, you have three birds and a rainbow of stuffings.

1982 November 29, Charles Michener, Linda R. Prout, “Glorious Food: The New American Cooking”, in Newsweek, volume 100, New York, N.Y.: Newsweek, Inc., →ISSN, →OCLC, page 92, column 2:

Turducken is a true niche item; a product that has its roots firmly established in Cajun country and is growing in popularity [...] Skip Shensky, managing partner of the All Cajun Food Co., says his company sold 1,500 turduckens this year. […] Broussard’s experience with the product is a little different. He and his brother grew up eating turducken.

1999, Meat and Poultry, volume 45, Mill Valley, Calif.: Oman Publishing, →ISSN, →OCLC, page 26:

Although I may never eat turducken [“Birds of […]

Now, I will admit that when it came time to lay knife on turducken, with everybody gathered around in avid anticipation, the result was horrifying. Instead of freeing a beautiful slice of marbled meat, my knife unleashed a steaming avalanche of something brown and granular onto the platter.

2003 January 4, Jim Kershner, “Happy Turducken Day”, in The Spokesman-Review, Spokane, Wash.: Cowles Publishing Company, →ISSN, →OCLC; republished in Shaun O’L. Higgins, editor, Mountain Goats are My Weakness: And Other Tales of Life in the Northwest (A Spokesman-Review Book), Spokane, Wash.: New Media Ventures, 2004, →ISBN, page 46:

In his black Armani tuxedo, Dad set the first slice of turducken on one of the expensive china plates in a tall stack beside him and held it up.

2008, S. A. Bodeen, The Compound, Square Fish, published 2009, →ISBN, pages 103–104:

We eat turducken: a duck stuffed inside a chicken stuffed inside a turkey. The whole thing deep fat fried.

2009, Rebecca Wolff, editor, A Best of Fence: Fiction & Nonfiction, Fence Books, →ISBN, page 385:

LET’S EAT TURDUCKEN! Uh … Let’s not. It’s stuffed with a chicken … it’s stuffed with a duck …

RICARDO: [...] And is it the final stage of understanding what black matter and dark energy is that holds our turkey together for Thanksgiving, for instance? / CARROLL: That's – it's a great point because we live in a turducken universe. There's all sorts of different ingredients that are involved in the list of what goes into the cosmos we observe. There's dark energy. There's dark matter. There's ordinary matter. The Higgs boson is the final piece of the ordinary matter puzzle.

2012 November 16, Sean [Michael] Carroll, “Talk of the Nation: Searching for ‘The Particle at the End of the Universe’”, in NPR, archived from the original on 2014-04-17:

Bob: Listen, I figured out how to have our own Thanksgiving, stuffed inside Fischoeder's Thanksgiving, like a turducken. / Gene: A poultry within a poultry. It's like Inception with meat.

2012 November 18, Lizzie Molyneux, Wendy Molyneux, “An Indecent Thanksgiving Proposal”, in Bob’s Burgers, season 3, episode 5:

PAULA'S GUILT-FREE® TURTURTURDUCKDUCKENDUCKEN [...] DIRECTIONS: Stuff a turducken in a turducken in a turducken.

2014 November, Megan Amram, “Paula Deen’s Health-food Cookbook”, in Science… for Her!, New York, N.Y.: Scribner, →ISBN, page 35, column 2:

While straining to wedge a fresh slice of turducken into your gaping maw you choke to death on a stray bone and the irony of your untimely demise.

2016, John C. Havens, Heartificial Intelligence: Embracing Our Humanity to Maximize Machines, Jeremy P. Tarcher/Penguin, →ISBN:

Can’t decide? Then eat turducken. That’s a chicken stuffed into a duck stuffed into a turkey.

2020, Julia Fowler, Embrace Your Southern, Sugar!, Gibbs Smith, →ISBN:

Significantly, the explanation of the TDK’s true purpose is provided while the man stands above a test room containing an American family: mother, father, and son are each obese, and they sit on a couch staring at a television screen and eating turducken sandwiches.

2020, Kelli Wilhelm, ““Where’s the pie?” Nostalgic and Apocalyptic Foodways in Supernatural”, in Lisa Macklem, Dominick Grace, editors, Supernatural Out of the Box: Essays on the Metatextuality of the Series, Jefferson, N.C.: McFarland & Company, Inc., →ISBN, part three (“Our lives are not for public consumption”), page 115:

(US, cooking) A dish, usually roasted, consisting of a deboned turkey stuffed with a deboned duck that has been stuffed with a small deboned chicken, and also containing stuffing.

火鴨雞 /火鸭鸡

dish consisting of a deboned turkey stuffed with a deboned duck that has been stuffed with a small deboned chicken


meat-eating

Once again, we see the anthropological bias against women (perhaps related to the fact that meat-eating Europeans and Americans cannot take grains seriously as a source of complete nourishment and so feel a need to stress meat eating and hunting).

1981, William Irwin Thompson, The Time Falling Bodies Take to Light: Mythology, Sexuality and the Origins of Culture, London: Rider/Hutchinson & Co., page 137:


drumstick

LL-Q1860 (eng)-Flame, not lame-drumstick.wav

The second joint of the legbone of a chicken or other fowl, especially as an item of food.


tenderloin steak

tenderloin steak (countable and uncountable, plural tenderloin steaks)

LL-Q1860 (eng)-Flame, not lame-tenderloin steak.wav

Any of several steaks cut from the tenderest part of the loin of beef.


rolled fillet

LL-Q1860 (eng)-Flame, not lame-rolled fillet.wav

Chopped veal rolled in a piece of bacon.


saltimbocca

saltimbocca (countable and uncountable, plural saltimboccas)

LL-Q1860 (eng)-Flame, not lame-saltimbocca.wav

Borrowed from Italian saltimbocca, univerbation of saltare (“to leap”) + in (“into”) + bocca (“mouth”).

An Italian dish of veal, thinly sliced and rolled in prosciutto ham and sage leaves.


pork rind

pork rind (countable and uncountable, plural pork rinds)

(US, Canada, food) A snack food made from cured pork skin; pork scratchings.


chorizo

chorizo (countable and uncountable, plural chorizos)

/t͡ʃɒˈɹiː.zəʊ/

/t͡ʃɒˈɹiːsəʊ/

/t͡ʃɒˈɹiːθəʊ/

/t͡ʃoʊˈɹiθoʊ/

/t͡ʃəˈɹɪtsəʊ/

/t͡ʃəˈɹi.tsəʊ/

Substitute three chopped scallions and a minced jalapeño for the onion, and 6 ounces crumbled chorizo for the tomatoes. Sub ½ cup queso fresco for the Parmesan in step 2. Serve with salsa.

2008 January–February, Mark Bittman, “The only 7 meals you need for 2008”, in Men's Health, volume 23, number 1, →ISSN, page 138:

chorizzo

spellings affected by the 'hyper-foreign' pronunciations with /ts/

A spicy Spanish sausage flavoured with paprika, often crumbled for use in filling tacos, quesadillas, etc.


bulgogi

bulgogi (usually uncountable, plural bulgogis)

/bʊlˈɡoʊɡiː/

Borrowed from Korean 불고기 (bulgogi, from 불 (bul, “fire”) + 고기 (gogi, “meat”)).

bor

Your choice of bulgogi steak, tangy chicken or carmelized^([sic]) tofu with one of two slaws in a corn tortilla and topped with siracha sauce, lime crema, cilantro and sesame seeds.

2010 August 9, Justine Rude, The Washington Post:

Later that day, when you sat down to a meal of bulgogi, you spat out the second mouthful and picked out something glittering.

2015, Han Kang, translated by Deborah Smith, The Vegetarian, Granta, published 2018, page 19:

A Korean dish of shredded (usually marinated) beef with vegetables.


cervelat

Borrowed from Alemannic German Cervelat, from Middle French cervelat, from Latin cerebellum, diminutive of Latin cerebrum (“brain”).

A Swiss smoked sausage made with pork or beef.


frog legs

LL-Q1860 (eng)-Flame, not lame-frog legs.wav


sirloin

en-noun

sirloin (countable and uncountable, plural sirloins)

From Middle English surloine, from Old French surlonge, from sur la longe (literally “above the loin”).

(UK) A cut of beef from the middle of the back (corresponding to short loin and partly rib in US English).