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sousemeat

noun

Etymology

From souse + meat.

  1. derived from *meh₂d-✻ — “to drip, ooze; grease, fat”
  2. inherited from *matiz✻ — “food”
  3. inherited from *mati✻
  4. inherited from mete
  5. inherited from mete
  6. compounded as sousemeat — “souse + meat”

Definitions

  1. A foodstuff made by boiling souse (pickled feet, ears, etc of a pig) into a glutinous…

    A foodstuff made by boiling souse (pickled feet, ears, etc of a pig) into a glutinous mass, seasoning it heavily, and shaping it into loaves.

    • Meats eaten included many pork entrees such as salt pork, chitterlings and sousemeat.
    • One of his favorites was what we called sousemeat, a conglomeration of feet, ears, faces, and other parts that were cleaned thoroughly, boiled into a homogeneous glutinous consistency, seasoned heavily, and then formed into a large loaf.

The neighborhood

Vish — recursive loop

No curated loop yet for sousemeat. Loops are being traced one word at a time while the ingestion pipeline matures.

sense glosses and etymology drawn from English Wiktionary · source · CC-BY-SA