SAUCE  , flavouring or seasoning for See also:

• FOOD
• FOOD (like the verb " to feed," from a Teutonic root, whence O. Eng. foda; cf. " fodder "; connected with Gr. lrareicOae, to feed)

food, usually in a liquid or semi-liquid See also:

• STATE
• STATE, GREAT OFFICERS OF

state, either served separately or mixed with the dish . The preparation of suitable sauces is one of the essentials of See also:

• GOOD, JOHN MASON (1764-1827)

good See also:

• COOKERY (Lat. coquus, a cook)

cookery . The word comes through the Fr. from the See also:

• LAT

Lat. salsa, salted or pickled food (salire, to See also:

• SEASON (0. Fr. seson, seison, mod. saison, Lat. satio, sowing time, the spring, from serere, to sow; in Late Lat. the word is found with its present meaning, the spring being considered as particularly the season of the year)

season or sprinkle with sal, See also:

• SALT (a common Teutonic word, cf. Dutch zout, Ger. Salz, Scand. salt; cognate with Gr. &Xs, Lat. sal)
• SALT, SIR TITUS, BART

salt) . The same Latin word has also given " saucer," properly a dish for sauce, now a small See also:

• FLAT (a modification of O. Eng. flet, an obsolete word of Teutonic origin, meaning the ground beneath the feet)

flat See also:

• PLATE

plate with a depressed centre to hold a See also:

• CUP (in O.E. cuppe; generally taken to be from Late Lat. cuppa, a variant of Lat. cupa, a cask, cf. Gr. KuaeXXov)

cup and so prevent the spilling of liquid, and " sausage " (0 . Fr. saulcisse, See also:

• LATE

Late Lat. salsicium), minced seasoned See also:

• MEAT

meat, chiefly pork, stuffed into coverings of skin . The colloquial use of " saucy," impertinent, " cheeky" is an obvious transference from the tartness or pungency of a sauce, and has a respectable See also:

• LITERARY

literary ancestry; thus See also:

• LATIMER, HUGH (c. 1490-1555)

Latimer (Misc .