saveloy
/ˈsævəˌlɔɪ/
Word Rarity
Very rare
Frequency: Zipf frequency 1.03 in modern English
13
Scrabble Score
7
Letters
3
Syllables
7
Unique Chars
Meaning
noun
A seasoned and smoked pork sausage, normally purchased ready-cooked.
Australian usage; New Zealand usage; British usage
Example Sentences
- "Savoloys. TAKE ſix pounds of young pork, free it from bone and ſkin, and ſalt it with one ounce of ſalt-petre, and a pound of common ſalt, for two days; [...]"
- "Savaloys, or Cervelas. [...] Fill the gut, and bake the savaloys for half an hour in a moderate oven."
- "When I dined regularly and handsomely, I had a saveloy and a penny-loaf, or a fourpenny plate of red beef from a cook's shop; [...]"
- "GEORGE PUCILL was indicted for stealing, on the 13th of April 15 savoloys, value 1s. 3d.; and ¾lb. tripe, value 2d., the goods of George Anderson, his master. George Anderson. [...] I saw some savoloys projecting from a hole in his smock-frock—I then found fifteen more round his body and over his arms— [...] Thomas Arnold (police constable H. 127) I took the prisoner, and found the tripe and savoloys—he said he was going to take them home for his supper. (The prisoner received a good character, and the prosecutor promised still to employ him.)"
- ""She always has a savaloy for supper, and I'm going to fetch it, and the beer." [...] [H]e walked arm-in-arm with the golden-tressed creature who now carried the savaloy for her mother in a piece of old newspaper!"
- "Saveloys! After all, there's nothing like saveloys, is there? Talk about your partridge, your venison, and your 'are, why, I've tasted saveloys as 'ud give 'em all a start if it came to a question of game."
Etymology
From a corruption of cervelat (“Swiss smoked beef or pork sausage”) or French cervelas (“type of thick, short sausage”) (perhaps influenced by Savoy (“historical region in western Europe now shared between modern France, Italy, and Switzerland”)), both from Old French cervelat, from Italian cervellata (compare Italian cervelletto (“cerebellum”), cervello (“brain”), probably from the fact that the sausage was originally made from pork brains), from Old Milanese Lombard zervelada, from Latin cerebellum (“brain; little brain”), from cerebrum (“brain”) (from Proto-Italic *kerazrom, ultimately from Proto-Indo-European *ḱerh₂- (“head, top; horn”)) + -ellum (suffix forming diminutives).
Origin
- Source language: French
Word Breakdown
- Root: *ḱerh₂-, cervelas, cervelat, cervellata, zervelada, cerebellum
Regional Pronunciation
- American English: /ˈsævəˌlɔɪ/
- British English: /ˈsævəlɔɪ/
Usage
- Australian usage
- New Zealand usage
- British usage