Gretchen R Beck
cmupythia at cmu.edu
Tue Oct 9 07:05:53 PDT 2012
I haven't seen that usage (and will have to check the OED), but it seems consistent with our use of salsa for certain vegetable relishes (although I would expect this to be much more recent).
From: sca-cooks-bounces at lists.ansteorra.org [sca-cooks-bounces at lists.ansteorra.org] on behalf of Daniel Myers [dmyers at medievalcookery.com]
Sent: Tuesday, October 09, 2012 9:38 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Sauce?
That sounds very odd, and doesn't mesh with what I've seen in medieval
English cookbooks - they use "sauce" pretty much the same way we do.
Perhaps it's an odd or regional usage from the 1700s, but I've never
come across it.
> -------- Original Message --------
> From: Elise Fleming <alysk at ix.netcom.com>
> Date: Tue, October 09, 2012 9:15 am
> Greetings! Have you ever heard of a side dish called "long sauce" or
> "short sauce" as described in the snippet below?
> There is another interesting little angle to this word-evolution story.
> Early English colonists to the Americas took with them their word
> ‘sauce’ for vegetables, and as so often happens with words, this usage
> persisted in the new country after it had virtually died out in the old.
> In some parts of the USA until well into the nineteeth century, (and
> perhaps even still?) one could order side dishes of ‘long sauce’
> (carrots, parsnips, beets), or ‘short sauce’ (potatoes, turnips,
> onions.) The OED acknowledges this usage, too:
> "Chiefly U.S. Vegetables or fruits, fresh or preserved, taken as part of
> a meal, or as a relish. Often = Salad."
> I've never encountered it and wondered if it might be a regional expression.
> Alys K.
> Elise Fleming
> alysk at ix.netcom.com
> alyskatharine at gmail.com
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
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