savoloy
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English[edit]
Noun[edit]
savoloy (plural savoloys)
- Alternative spelling of saveloy
- 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; [...]
- 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.)
- 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.
- 1998, Andrew Davies, Ron Board, editors, Microbiology of Meat and Poultry, Blackie Academic & Professional, imprint of Chapman & Hall, →ISBN, page 94:
- Sausages, savoloy, meat, black puddings, pies; Aboukheir and Kilbertus (1974).
- 2002, Trevor Fawcett, Bath Commercialis’d: Shops, Trades and Market at the 18th-Century Spa, Ruton, →ISBN, page 19:
- The pork butchers had much more to do with meat preparation, as Wall & Garland’s advertisement of 1793 indicated when they opened their Westgate Street shop, listing fresh pork, corned pork, pork sausages, beef sausages, ‘bolognas’, ‘savoloys’, hams and tongues.