英语词汇sirloin的起源、历史背景-英语词源词典

sirloin. Sirloin, strictly speaking, is meat from the steer’s hip, but today it is sold without the prized filet and often goes by the name of shell hip or rump steak. The widely accepted Sir Loin story about its origins shows how highly esteemed in the past was this aristocrat of steaks. The tale is told about numerous British monarchs, including the lusty Henry VIII, James I (on whom Jonathan Swift bestowed credit), and lastly, Charles II, who ruled England from 1660 to 1685. In each case the king in question was supposed to have been so pleased with the succu- lent slice of pink meat served him that he unsheathed his sword, laid it on the brown-crusted sirloin and knighted it, solemnly declaring, “Hereafter thou shalt be dubbed ‘Sir Loin.’ ” The only bothersome fact is that sirloin really derives from an Old En- glish word surloin (from sur, “above” or “over”), which simply meant the cut above the loin and came to be misspelled sirloin in about 1600. This, however, did not prevent writers like Scott from using terms like the knightly sirloin and the noble baron of beef. The last, practically unheard of today, was a double sirloin, a huge joint weighing up to 100 pounds and comprising both sides of the back. See also porterhouse.

词汇	sirloin
词源	sirloin. Sirloin, strictly speaking, is meat from the steer’s hip, but today it is sold without the prized filet and often goes by the name of shell hip or rump steak. The widely accepted Sir Loin story about its origins shows how highly esteemed in the past was this aristocrat of steaks. The tale is told about numerous British monarchs, including the lusty Henry VIII, James I (on whom Jonathan Swift bestowed credit), and lastly, Charles II, who ruled England from 1660 to 1685. In each case the king in question was supposed to have been so pleased with the succu- lent slice of pink meat served him that he unsheathed his sword, laid it on the brown-crusted sirloin and knighted it, solemnly declaring, “Hereafter thou shalt be dubbed ‘Sir Loin.’ ” The only bothersome fact is that sirloin really derives from an Old En- glish word surloin (from sur, “above” or “over”), which simply meant the cut above the loin and came to be misspelled sirloin in about 1600. This, however, did not prevent writers like Scott from using terms like the knightly sirloin and the noble baron of beef. The last, practically unheard of today, was a double sirloin, a huge joint weighing up to 100 pounds and comprising both sides of the back. See also porterhouse.
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