I Never Knew There Was a Word for It - Adam Jacot De Boinod [117]
turducken)
sclench (Shropshire) to check water at its boiling point, by dashing cold water into it
swinge (Newfoundland 1896) to burn the down off sea-birds after plucking the feathers
CAT’S PRAYERS
Fancy names abound for different types of food, whether they be barely edible, plain or thought of as a delicacy:
Boston strawberries (US late 19C) baked beans
call-dog (Jamaican English 1943) a fish too small for human consumption (so one calls the dog to eat it)
first lady (US drugstore jargon 1930s) spare ribs (Eve was made from Adam’s rib)
scuttle-mouth (1848) a small oyster in a very large shell
pishpash (Anglo-Indian) a slop of rice-soup with small pieces of meat in it
bobby-jub (Yorkshire) strawberries and cream dandyfunk (nautical jargon 1883) a ship’s biscuit, soaked in water, mixed with fat and molasses, and baked in a pan
spadger (Tudor–Stuart) a sparrow; something small and tasty (sparrows were an Elizabethan delicacy)
armored cow (US army slang 1940s) canned milk
honeymoon salad (US diner jargon) lettuce alone (i.e. ‘let us alone’)
Adam and Eve on a raft (US diner jargon) two fried eggs on a piece of toast
GIVE AND TAKE AND EAT IT –
RHYMING SLANG
Some rhyming slang simply rhymes but the best stuff takes it further, with the meaning carried across:
borrow and beg (late 19C) an egg (the term enjoyed a fresh lease of life during the Second World War food-rationing period)
give and take (20C) cake (no cake can be eaten that has not been given)
satin and silk (American Pacific Coast 20C) milk (suggestive of this liquid food’s smoothness)
army and navy (early 20C) gravy (which was plentiful at meal times in both services)
didn’t ought (late 19C) port (based on the replies of ladies who, when asked to ‘have another’, said that they ‘didn’t ought’)
PLUS ONE
Whatever you put on your table, you can be fairly sure that there’ll be someone around to hoover it up:
smell-feast (1519) one who haunts good tables, a greedy sponger
cosherer (1634) someone who feasts or lives upon the industry of others
slapsauce (1573) a person who enjoys eating fine food, a glutton
hodger (US slang) a guest who eats all of the host’s food and drinks all of the host’s drinks
STOP PINGLING
Perhaps the best you can hope for is reasonable table manners:
dooadge (Yorkshire) to handle food in a messy way (often said of children)
mimp (1861) to play with one’s food
pingle (Suffolk) to move food about on the plate for want of an appetite sword swallower (Australian slang) someone eating from his knife, especially among shearers
yaffle (1788) to eat or drink especially noisily or greedily
… or at least guests who aren’t fussy eaters:
pica (1563) a strong and unnatural craving for unsuitable food (such as chalk), which occurs during pregnancy
omophagist (1884) a person who eats raw flesh
pozzy-wallah (Tommies’ slang 1914–18) a man inordinately fond of jam
POST-PRANDIAL
And then, hunger sated, you have the opportunity to sit back, digest and relax. Just keep an eye on all your guests …
rizzle (1890) to enjoy a short period of absolute idleness after a meal
nooningscaup (Yorkshire 18C) the labourer’s resting time after dinner
dando (19C) one who frequents hotels, eating-houses and other such places, satisfies his appetite and decamps without payment
WORD JOURNEYS
omelette (17C from French via Latin) a thin flat blade
pittance (13C from Latin via Old French) originally a pious request; then (14C) donations to monastic orders on a person’s death to be spent on food and wine to be served on the anniversary of the donor’s death; then (16C) these diminished to the extent of meaning a sparing allowance
bulb (17C from Ancient Greek via Latin) an onion
companion (18C from Latin) someone who eats bread with you
CRAMBAZZLED
Drink
It’s all right to drink like a fish
– if you drink what a fish drinks
(1938)
After your meal, what could be better than a cup of tea. Just make sure you’ve remembered to warm the pot and observe all the other niceties:
to drown the miller to