green saucen.

Brit.

/ˌɡriːn ˈsɔːs/, U.S.

/ˈɡrin ˈsɔs/,

/ˈɡrin ˈsɑs/

Forms: see green adj. and n.¹ and sauce n.

Origin: Formed within English, by compounding. Etymons: green adj., sauce n.

Etymology: < green adj. + sauce n. Sense 2 apparently arose by metonymy from sense 1.

1. A sauce of a green colour made from herbs, esp. sorrel (cf. sense 2), with vinegar and sugar, and eaten with meat.

ΘΚΠ

the world > food and drink > food > additive > sauce or dressing > [noun] > sauce of green herbs

green sauce?a1425

verge-saucec1440

vert-saucec1440

?a1425 (?1373) Lelamour Herbal (1938) f. 16 (MED) The vertu of þis erbe [sc. Cardiaca] is þis, that he is gode to grene sause.

a1475 J. Russell Bk. Nurture (Harl. 4011) in Babees Bk. (2002) i. 174 Grene sawce is good with grene fisch.

1528 T. Paynell tr. Arnaldus de Villa Nova in Joannes de Mediolano Regimen Sanitatis Salerni sig. Liiij^v Sauce for mutton, veale and kydde is grene sauce, made in somer with vinegar or verieuse, with a fewe spices, without garlyke.

1599 H. Buttes Dyets Dry Dinner sig. P2^v Greene Sauce. Made of sweete hearbes, as Betony, Mint, Basill: also Rose vineger, a Clowe or two, and a little Garlicke. Eaten with flesh..exciteth appetite.

1661 R. Lovell Πανζωορυκτολογια, sive Panzoologicomineralogia 117 Pork;..when powdered it's best to be eaten with green sauce.

1677 Compl. Servant-maid 108 To make Green Sawce for Pork, Goslings, Chickens, Lamb, or Kid. Stamp Sorrel with white Bread and pared Pippins in a stone or wooden Morter, put Sugar to it and Wine Vinegar.

1727 N. Chomel Family Dict. II. at Roast-Meats Lamb and Kid..may be eaten with green Sauce, or with Orange, White Pepper and Salt, or with Rose-vinegar.

1747 H. Glasse Art of Cookery ii. 42 You must either put good Gravy, or green sauce in the Dish.

1842 N. Hawthorne Village Uncle 112 We..had a little garden on the hill side, to supply us with potatoes and green sauce for our fish.

1894 J. Whitehead Amer. Pastry Cook (ed. 7) 198/1 The novelty of it was salmon in green sauce.

1920 Herald & Presbyter 10 Mar. 30/1 Fish may be served with a green sauce around it and garnished with parsley and cress.

1973 C. A. Wilson Food & Drink in Brit. ii. 40 Medieval green sauce was thickened with breadcrumbs and tempered with vinegar or ale. It might include several green herbs;..or it might be a simple parsley sauce.

2003 N. Slater Toast 242 Each meal was a gorgeous discovery: tongue with verdant green sauce; crab tart with buttery pastry; [etc.].

2. English regional. Either of two kinds of sorrel, common sorrel, Rumex acetosa, and wood sorrel, Oxalis acetosella. Now historical and rare.

ΘΚΠ

the world > plants > particular plants > plants and herbs > according to family > Polygonaceae (dock and allies) > [noun] > dock and allies > sorrel

sour dockc1325

sorrelc1440

sourock?a1505

sheep's sorrel1578

Tours sorrel1578

green sauce1620

moonwort1697

ranty-tantya1700

tree sorrel1753

sheep-sorrel1806

sour grass1866

the world > plants > particular plants > cultivated or valued plants > particular food plant or plant product > particular vegetables > [noun] > culinary herbs > edible sorrel

sour dockc1325

sharp dockc1400

acetose?a1425

sorrelc1440

sourock?a1505

green sauce1620

sour docken1697

dock-sorrel1886

1620 T. Venner Via Recta vii. 149 This proueth that Greenesauce is..wholsome against contagion.

1645 N. Drake Jrnl. Sieges Pontefract Castle (1861) 37 We had allso a boy about 9 yeares of age (as he was getting of greene sawse..) was dangerously shott in the belly.

1775 G. Motherby New Med. Dict. at Acetosa The Roman, French or garden sorrel... In many places it is known by the name of green sauce.

1862 C. P. Johnson Useful Plants Great Brit. 64 The Wood-Sorrel,..or Green-sauce.

1883 T. Lees Easther's Gloss. Dial. Almondbury & Huddersfield Green sauce, Rumex acetosa,..much used formerly as a sauce with meat, especially veal.

1931 M. Grieve Mod. Herbal II. 753/2 Our country people used to beat the herb as a mash and take it mixed with vinegar and sugar, as a green sauce with cold meat, hence one of its popular names: Green-sauce.

1945 T. Deschauer Illustr. Phytotherapy II. §187 Common Sorrel, Meadow Sorrel, Green Sauce.

This entry has been updated (OED Third Edition, June 2011; most recently modified version published online March 2022).

单词	green sauce
释义	green saucen. Brit. /ˌɡriːn ˈsɔːs/, U.S. /ˈɡrin ˈsɔs/, /ˈɡrin ˈsɑs/ Forms: see green adj. and n.¹ and sauce n. Origin: Formed within English, by compounding. Etymons: green adj., sauce n. Etymology: < green adj. + sauce n. Sense 2 apparently arose by metonymy from sense 1. 1. A sauce of a green colour made from herbs, esp. sorrel (cf. sense 2), with vinegar and sugar, and eaten with meat. ΘΚΠ the world > food and drink > food > additive > sauce or dressing > [noun] > sauce of green herbs green sauce?a1425 verge-saucec1440 vert-saucec1440 ?a1425 (?1373) Lelamour Herbal (1938) f. 16 (MED) The vertu of þis erbe [sc. Cardiaca] is þis, that he is gode to grene sause. a1475 J. Russell Bk. Nurture (Harl. 4011) in Babees Bk. (2002) i. 174 Grene sawce is good with grene fisch. 1528 T. Paynell tr. Arnaldus de Villa Nova in Joannes de Mediolano Regimen Sanitatis Salerni sig. Liiij^v Sauce for mutton, veale and kydde is grene sauce, made in somer with vinegar or verieuse, with a fewe spices, without garlyke. 1599 H. Buttes Dyets Dry Dinner sig. P2^v Greene Sauce. Made of sweete hearbes, as Betony, Mint, Basill: also Rose vineger, a Clowe or two, and a little Garlicke. Eaten with flesh..exciteth appetite. 1661 R. Lovell Πανζωορυκτολογια, sive Panzoologicomineralogia 117 Pork;..when powdered it's best to be eaten with green sauce. 1677 Compl. Servant-maid 108 To make Green Sawce for Pork, Goslings, Chickens, Lamb, or Kid. Stamp Sorrel with white Bread and pared Pippins in a stone or wooden Morter, put Sugar to it and Wine Vinegar. 1727 N. Chomel Family Dict. II. at Roast-Meats Lamb and Kid..may be eaten with green Sauce, or with Orange, White Pepper and Salt, or with Rose-vinegar. 1747 H. Glasse Art of Cookery ii. 42 You must either put good Gravy, or green sauce in the Dish. 1842 N. Hawthorne Village Uncle 112 We..had a little garden on the hill side, to supply us with potatoes and green sauce for our fish. 1894 J. Whitehead Amer. Pastry Cook (ed. 7) 198/1 The novelty of it was salmon in green sauce. 1920 Herald & Presbyter 10 Mar. 30/1 Fish may be served with a green sauce around it and garnished with parsley and cress. 1973 C. A. Wilson Food & Drink in Brit. ii. 40 Medieval green sauce was thickened with breadcrumbs and tempered with vinegar or ale. It might include several green herbs;..or it might be a simple parsley sauce. 2003 N. Slater Toast 242 Each meal was a gorgeous discovery: tongue with verdant green sauce; crab tart with buttery pastry; [etc.]. 2. English regional. Either of two kinds of sorrel, common sorrel, Rumex acetosa, and wood sorrel, Oxalis acetosella. Now historical and rare. ΘΚΠ the world > plants > particular plants > plants and herbs > according to family > Polygonaceae (dock and allies) > [noun] > dock and allies > sorrel sour dockc1325 sorrelc1440 sourock?a1505 sheep's sorrel1578 Tours sorrel1578 green sauce1620 moonwort1697 ranty-tantya1700 tree sorrel1753 sheep-sorrel1806 sour grass1866 the world > plants > particular plants > cultivated or valued plants > particular food plant or plant product > particular vegetables > [noun] > culinary herbs > edible sorrel sour dockc1325 sharp dockc1400 acetose?a1425 sorrelc1440 sourock?a1505 green sauce1620 sour docken1697 dock-sorrel1886 1620 T. Venner Via Recta vii. 149 This proueth that Greenesauce is..wholsome against contagion. 1645 N. Drake Jrnl. Sieges Pontefract Castle (1861) 37 We had allso a boy about 9 yeares of age (as he was getting of greene sawse..) was dangerously shott in the belly. 1775 G. Motherby New Med. Dict. at Acetosa The Roman, French or garden sorrel... In many places it is known by the name of green sauce. 1862 C. P. Johnson Useful Plants Great Brit. 64 The Wood-Sorrel,..or Green-sauce. 1883 T. Lees Easther's Gloss. Dial. Almondbury & Huddersfield Green sauce, Rumex acetosa,..much used formerly as a sauce with meat, especially veal. 1931 M. Grieve Mod. Herbal II. 753/2 Our country people used to beat the herb as a mash and take it mixed with vinegar and sugar, as a green sauce with cold meat, hence one of its popular names: Green-sauce. 1945 T. Deschauer Illustr. Phytotherapy II. §187 Common Sorrel, Meadow Sorrel, Green Sauce. This entry has been updated (OED Third Edition, June 2011; most recently modified version published online March 2022). < n.?a1425
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