261 Eggs?reare dressed somwhat.ġ626 Bacon Sylva Sylvarum 53 Eggs (so they be Potched, or Reare boyled).ġ656 P. 54v, The hearbe ?eaten euerie day in a reare potched Egge.ġ586 T. ed.) at Ouum, Sorbile ouum, a reere rosted egge.ġ576 G. G.iii, Newe reare rosted egges be good in the mornynge.ġ548 T. With participial adjectives, as rear-boiled, rear-brede (see brede v.1), rear-dressed, rear-poached, rear-roasted, etc. Ovid Baucis & Philemon in Fables 159 New-laid Eggs, which Baucis busie Care Turn'd by a gentle Fire, and roasted rear. 167 Coole endiffe, radish, new egs rosted reare, And late-prest cheese which earthen dishes beare.ġ700 Dryden tr. A7, Egges newly laid, are nutritiue to eat, And rosted Reere are easie to digest.ġ626 G. 264 Let the egge be newe, and roste hym reare.ġ607 J. F j b, Poched egges are better than egges rosted hard or rere.ġ542 A. Joannes de Mediolano Regimen Sanitatis Salerni sig. a1450: (of sins) unconfessed (obs.).Ĭ1150 (OE) Peri Didaxeon 23 Sule hym supan ?ebrddan hrere ?eran and huni? to.ġ528 T. Originally only of eggs: slightly or imperfectly cooked, underdone. This gave rise to the variant rare, which retained the early modern pronunciation in standard English (compare theĬurrent pronunciation of e.g. and remains so in some regional varieties. "Pittsburgh style" steak surfaces in print in the 1970s.Įtymology: Originally a variant of rear adj.1Īs a result of the lowering influence of r on preceding vowels in southern varieties of English, rear remained homophonous with rare adj.1 at least as late as the 17thĬent. Meat thermometers (1930s) took the guesswork out of judging doneness. Medium/medium rare were introduced about this Like their 17th century predecessors, early 20th cooking texts warn against rare meat. Late 19th century food scientists examined meat doneness, offering temperature/time recommendations according to type of meat,Ĭut, and method of cooking. This early reference notes this stage is unwholesome. Reference to the word "rare" relating to meat cookery is circa 1615. The original culinary use described eggs. Rare, medium or done? A Western history of definitions & preferencesĪccording to the Oxford English Dictionary, the word "rare," counterbalancing "done" describing the doneness of meat, descendsįrom the word "rear," meaning imperfectly cooked or underdone. Period.Food Timeline: history notes-meat FoodTimeline library Food Timeline FAQs: meat & poultry We promise.you won't find a wider selection of higher quality jerky anywhere. We figure that you can get that cheap stuff that's made out of the country at any gas station.so if you are here, you just want the good stuff. Try our Hot (made with red chili flakes), Habanero, Ghost Pepper or if you are REALLY adventurous.our Carolina Reaper is the hottest thing we have!Īll of the products that you'll find on are products that are made right here in the good ol' U.S. And finally, we have the BEST selection of Hot Beef Jerky anywhere. If sweeter flavors are your thing, we have Sweet & Spicy, Honey Teriyaki, Sweet BBQ and Honey Sriracha (a new take on the classic Sweet & Spicy). Looking for more savory flavors? Check out our Green Chile, Fajita, Montreal Style (made with Montreal Steak Seasoning!) or our Cajun Boil (made with Old Bay Seasoning).
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