saveloy

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English[edit]

WOTD – 16 October 2020

Etymology[edit]

Saveloys.
A saveloy served with potato wedges.

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cervellata (compare Italian cervelletto (“cerebellum”), cervello (“brain”), probably from the fact that the sausage was originally made from pork brains),[1] from Old Milanese Lombard zervelada, from Latin cerebellum (“brain; little brain”), from cerebrum (“brain”) (from Proto-Italic *kerazrom,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).

Pronunciation[edit]

Noun[edit]

saveloy (plural saveloys)

  1. (chiefly Australia, British, New Zealand) A seasoned and smoked pork sausage, normally purchased ready-cooked.
    Synonym: (Australia, New Zealand, colloquial) sav
    • 1788, [Hannah] Glasse, “Of Hogs-puddings, Sausages, &c.”, in The Art of Cookery, Made Plain and Easy; […], new edition, London: […] J[ohn] Rivington and Sons, […], →OCLC, page 257:
      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; [...]
    • [1810], [Esther Copley], “Stuffings, Seasonings, Forcemeat, &c.”, in The Cook’s Complete Guide, on the Principles of Frugality, Comfort, and Elegance […], London: George Virtue, […], →OCLC, page 394:
      Savaloys, or Cervelas. [...] Fill the gut, and bake the savaloys for half an hour in a moderate oven.
    • 1849 May – 1850 November, Charles Dickens, “I Begin Life on My Own Account, and Don’t Like It”, in The Personal History of David Copperfield, London: Bradbury & Evans, […], published 1850, →OCLC, page 115:
      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; [...]
    • 1839 May 16, Henry Buckler, “London and Middlesex Cases”, in Central Criminal Court. Minutes of Evidence, Taken in Shorthand, volume XII, London: George Hebert, […], →OCLC, paragraph 1540, page 63:
      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.)
    • 1855 May, “The Lamplighter: A Model Story for Young Authors”, in Harper’s New Monthly Magazine, volume X, number LX, New York, N.Y.: Harper & Brothers, […], →OCLC, chapter II, page 818:
      "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!
    • 1882, Henry Arthur Jones, “The Silver King”, in Russell Jackson, editor, Plays by Henry Arthur Jones: The Silver King, The Case of the Rebellious Susan, The Liars (British and American Playwrights, 1750–1920), Cambridge, Cambridgeshire, New York, N.Y.: Cambridge University Press, published 1982, →ISBN, act III, scene ii, page 70:
      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.
    • 1895, A[rthur] Conan Doyle, chapter XIII, in The Stark Munro Letters: […], London: Longmans, Green, and Co., →OCLC, page 274:
      My dinner consists in rotation of one third of a pound of bacon, cooked over the gas (twopence halfpenny), or two saveloys (twopence), or two pieces of fried fish (twopence), or a quarter of an eightpenny tin of Chicago beef (twopence). Any one of these, with a due allowance of bread and water, makes a most substantial meal.
    • 1987, Elizabeth Baker, Elton Baker, The Unmedical Book: How to Conquer Disease, Lose Weight, Avoid Suffering & Save Money, [Portland, Or.]: Drelwood Publications, →ISBN, page 103:
      When a local butcher gave her a party savoloy (a highly "treated" sausage) she became so hyperactive for the next six hours, she threw tantrum after tantrum.
    • 1995, John Canter, Aran Song, Indreabhán, County Galway: Cló Iar-Chonnacht, →ISBN, page 42:
      [...] I used to go in the early mornings to shoo the hens from their nests to get the brown eggs with the dark speckles that the cook would fry with saveloy sausages which my grandmother had ordered while the eggs were still warm [...]
    • 2004, Bryan Magee, chapter 5, in Clouds of Glory: A Hoxton Childhood, London: Pimlico, →ISBN, page 59:
      If you pushed a little further up through the crowd you would see, on the other side, an old bloke with gingery hair who wore a long, thin, ochre-coloured coat, sitting there all day on a high wooden stool shouting: ‘Savaloys! Savaloys! Savaloys!’
    • 2013, Richard Flanagan, chapter 8, in The Narrow Road to the Deep North (A Borzoi Book), New York, N.Y.: Alfred A[braham] Knopf, published 2014, →ISBN, page 171:
      He's free, you idiot, Sheephead Morton said, parting his own wet hair with his saveloy fingers and putting his slouch hat back on.

Alternative forms[edit]

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Hyponyms[edit]

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Translations[edit]

References[edit]

  1. ^ “saveloy, n.”, in OED Online Paid subscription required⁠, Oxford, Oxfordshire: Oxford University Press, December 2012; “saveloy, n.”, in Lexico, Dictionary.com; Oxford University Press, 2019–2022.

Further reading[edit]

Anagrams[edit]

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