meresaucen.

Brit.

/ˈmɪəsɔːs/, U.S.

/ˈmɪrˌsɔs/,

/ˈmɪrˌsɑs/

Forms: late Middle English mersaus, late Middle English mersause, late Middle English mire sauce, late Middle English myresawse, late Middle English mersauute (probably transmission error), late Middle English 1900s– meresauce, 1500s mearsauce, 1500s mere sauce, 1500s mere-sawce, 1600s meer sauce, 1600s (1900s historical) meare sauce.

Origin: Formed within English, by compounding; probably modelled on a French lexical item. Etymons: mere n.¹, sauce n.

Etymology: < mere n.¹ + sauce n., probably after Old French salmuire saline solution (11th cent.; Middle French, French saumure ) < post-classical Latin salimuria , salemoria (6th cent.) < classical Latin sal salt (see salt n.¹) + muria brine used for pickling (see muriatic adj.). With the transposition of elements compare vert-sauce n., and Anglo-Norman mirsaude salt, brine.The post-classical Latin formation salimuria, salemoria may be after ancient Greek ἁλμυρίς salt substance. Compare Spanish salmuera (c1250), Italian salamoia (a1320), Portuguese salmoura (16th cent. as salmoira < Spanish); also Old English sælmerige. Forms in mi- and my- are probably after Old French salmuire or the simplex muire saline solution.

Now historical.

Brine used for pickling and marinading.

ΘΚΠ

the world > food and drink > food > substances for food preparation > [noun] > pickling or preserving agent

meresauce?c1425

sousec1503

escabeche1699

marinade1725

laspick1761

glacialine1876

sanitizer1950

?c1425 Recipe in Coll. Ordinances Royal Househ. (Arun. 334) (1790) 435 (MED) Take felittes of braune and let hom lye in mersaus an houre.

?c1475 Catholicon Anglicum (BL Add. 15562) f. 81^v Myresawse [1483 BL Add. 89074 Mire sauce], muria.

a1513 R. Fabyan New Cronycles Eng. & Fraunce (1516) I. ccxiiii. f. cxxxiii^v He..slewe the sayde seruauntes of his Brother and hacked theym in small pecys, and cast theim after in Meresawce or salte.

1530 J. Palsgrave Lesclarcissement 244/2 Mere sauce for flesshe, savlmvre.

1615 G. Markham Eng. Hus-wife in Countrey Contentments ii. 66 The meare sauce..is only proper to red Deere.

1681 W. Robertson Phraseologia Generalis 877/2 Meer sauce, or brine.

1973 C. A. Wilson Food & Drink in Brit. iii. 110 Twelve hours' immersion in meare sauce would also disguise the flavour of tainted venison, so that it could be baked in a pasty.

This entry has been updated (OED Third Edition, September 2001; most recently modified version published online March 2022).

单词	meresauce
释义	meresaucen. Brit. /ˈmɪəsɔːs/, U.S. /ˈmɪrˌsɔs/, /ˈmɪrˌsɑs/ Forms: late Middle English mersaus, late Middle English mersause, late Middle English mire sauce, late Middle English myresawse, late Middle English mersauute (probably transmission error), late Middle English 1900s– meresauce, 1500s mearsauce, 1500s mere sauce, 1500s mere-sawce, 1600s meer sauce, 1600s (1900s historical) meare sauce. Origin: Formed within English, by compounding; probably modelled on a French lexical item. Etymons: mere n.¹, sauce n. Etymology: < mere n.¹ + sauce n., probably after Old French salmuire saline solution (11th cent.; Middle French, French saumure ) < post-classical Latin salimuria , salemoria (6th cent.) < classical Latin sal salt (see salt n.¹) + muria brine used for pickling (see muriatic adj.). With the transposition of elements compare vert-sauce n., and Anglo-Norman mirsaude salt, brine.The post-classical Latin formation salimuria, salemoria may be after ancient Greek ἁλμυρίς salt substance. Compare Spanish salmuera (c1250), Italian salamoia (a1320), Portuguese salmoura (16th cent. as salmoira < Spanish); also Old English sælmerige. Forms in mi- and my- are probably after Old French salmuire or the simplex muire saline solution. Now historical. Brine used for pickling and marinading. ΘΚΠ the world > food and drink > food > substances for food preparation > [noun] > pickling or preserving agent meresauce?c1425 sousec1503 escabeche1699 marinade1725 laspick1761 glacialine1876 sanitizer1950 ?c1425 Recipe in Coll. Ordinances Royal Househ. (Arun. 334) (1790) 435 (MED) Take felittes of braune and let hom lye in mersaus an houre. ?c1475 Catholicon Anglicum (BL Add. 15562) f. 81^v Myresawse [1483 BL Add. 89074 Mire sauce], muria. a1513 R. Fabyan New Cronycles Eng. & Fraunce (1516) I. ccxiiii. f. cxxxiii^v He..slewe the sayde seruauntes of his Brother and hacked theym in small pecys, and cast theim after in Meresawce or salte. 1530 J. Palsgrave Lesclarcissement 244/2 Mere sauce for flesshe, savlmvre. 1615 G. Markham Eng. Hus-wife in Countrey Contentments ii. 66 The meare sauce..is only proper to red Deere. 1681 W. Robertson Phraseologia Generalis 877/2 Meer sauce, or brine. 1973 C. A. Wilson Food & Drink in Brit. iii. 110 Twelve hours' immersion in meare sauce would also disguise the flavour of tainted venison, so that it could be baked in a pasty. This entry has been updated (OED Third Edition, September 2001; most recently modified version published online March 2022). < n.?c1425
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