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A piece of meat containing a part of the backbone of an animal with the ribs on each side; as, a saddle of mutton, of venison, etc.

ose labiate plant (Salvia officinalis) with grayish green foliage, much used in flavoring meats, etc. The name is often extended to the whole genus, of which many species are cultivated for ornament, as the scarlet sage, and Mexican red and blue sage.

A dish composed of chopped meat or fish, esp. chicken or lobster, mixed with lettuce or other vegetables, and seasoned with oil, vinegar, mustard, and other condiments; as, chicken salad; lobster salad. Salad burnet (Bot.), the common burnet (Poterium Sanguisorba), sometimes eaten as a salad in Italy.…

A mixture of chopped meat and pickled herring, with oil, vinegar, pepper, and onions. Johnson.

Chopped meat, bread, etc., used to stuff legs of veal or other joints; stuffing; farce. Bacon.

The chloride of sodium, a substance used for seasoning food, for the preservation of meat, etc. It is found native in the earth, and is also produced, by evaporation and crystallization, from sea water and other water impregnated with saline particles.

One who makes, sells, or applies salt; one who salts meat or fish.

dizer, is the chief constituent of gunpowder, and is also used as an antiseptic in curing meat, and in medicine as a diuretic, diaphoretic, and refrigerant. Chili salpeter (Chem.), sodium nitrate (distinguished from potassium nitrate, or true salpeter), a white crystalline substance, NaNO3, having a cooling, saline, sl…

Two pieces of bread and butter with a thin slice of meat, cheese, or the like, between them.

iments and appetizing ingredients eaten with food as a relish; especially, a dressing for meat or fish or for puddings; as, mint sauce; sweet sauce, etc. "Poignant sauce." Chaucer. High sauces and rich spices fetched from the Indies. Sir S. Baker.

An article of food consisting of meat (esp. pork) minced and highly seasoned, and inclosed in a cylindrical case or skin usually made of the prepared intestine of some animal.

To fry lightly and quickly, as meat, by turning ot tossing it over frequently in a hot pan greased with a little fat.

oiling or violent heat over a fire, or in hot water or other liquor; as, to scald milk or meat.

ontempt; to reject as unworthy of regard; to despise; to contemn; to disdain. I scorn thy meat; 't would choke me. Shak. This my long sufference, and my day of grace, Those who neglect and scorn shall never taste. Milton. We scorn what is in itself contemptible or disgraceful. C. J. Smith.

A sailor's dish. Bread scouse contains no meat; lobscouse contains meat, etc. See Lobscouse. Ham. Nav. Encyc.

Something thin, lean, or rough; a bony piece; especially, a bony neckpiece of meat; hence, humorously or in contempt, the neck. Lady MacScrew, who . . . serves up a scrag of mutton on silver. Thackeray.

An article of food made by boiling together bits or scraps of meat, usually pork, and flour or Indian meal.

A dish of crust or pastry and meat or fish, etc., cooked together in alternate layers, -- a common food of sailors; as, a three-decker sea pie.

ed for eating; -- often with up; formerly with in. Bid them cover the table, serve in the meat, and we will come in to dinner. Shak. Some part he roasts, then serves it up so dressed. Dryde.

The slender, smooth stem of an arrow; hence, an arrow. His sleep, his meat, his drink, is him bereft, That lean he wax, and dry as is a shaft. Chaucer. A shaft hath three principal parts, the stele [stale], the feathers, and the head. Ascham.