saveloy
Part of speech: noun
Morphological type: simple
Etymology: 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cervellata (compare Italian cervelletto (“cerebellum”), cervello (“brain”), probably from the fact that the sausage was originally made from pork brains), from Old Milanese Lombard zervelada, from Latin cerebellum (“brain; little brain”), from cerebrum (“brain”) (from Proto-Italic *kerazrom,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).
Inflected forms:
form: saveloys
pos: noun
tags: plural
form: savaloy
pos: noun
tags: alternative
form: savoloy
pos: noun
tags: alternative
Senses:
gloss: A seasoned and smoked pork sausage, normally purchased ready-cooked.
pos: noun
tags: Australia
New-Zealand
UK
examples: 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; [...]
Savaloys, or Cervelas. [...] Fill the gut, and bake the savaloys for half an hour in a moderate oven.
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; [...]
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.)
"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!
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.
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.
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.
[...] 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 [...]
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!’
He's free, you idiot, Sheephead Morton said, parting his own wet hair with his saveloy fingers and putting his slouch hat back on.
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