"-And when you sit down to a big, thick, juicy, medium rare steak, flanked by some delicately browned potatoes." A Precise Method of Roasting Beef, Grindley, H.S. Removed by cooking depend on this factor." Under such conditions, considerable variations may occur in the degree ofĬooking, and it has already been shown ' that the percentages of the original constituents of the raw meat which are Roast, while reliable to some extent, is not sufficiently accurate for careful investigations.
Household method of attaining these different degrees by allowing for the time of cooking, a definite number of minutes for each pound of meat contained in the What may seem rare to one person, is medium rare to another, while it is not at all uncommon to have meat that is actually raw offered as rare. "The different degrees, designated as rare or underdone, medium rare, and well done, to which meat may be roasted are at present largely matters of individual Rorer's New Cook Book, Sarah Tyson Rorer 1902 (p.
This does not mean that the blood must runįrom them as they are carved, but that they must be pink, juicy and tender." Red meats may be served a little underdone. Is that all white meats must be thorougly cooked. "The American fashion of serving meat 'rare' or in a rather purple condition, is certainly objectionable. Fables 267 He was accustomed to Bolt his Food,and let the Fried Sweets come along with the Medium Sirline.ġ939 P. Of meat: cooked to a degree between well done and rare. 20 I've devoured rare porterhouse and roast beef day after day for weeks.ĭ. 5 The waiter took his order for a sirloin rare.ġ911 E. Sportsman 26 The wood-cock and snipe?should be underdone or what the Americans call ‘rare’.ġ904 N.Y. 289 The meat was in all cases a little rare at its centre.ġ861 G. in Elia 28 The same flesh, rotten-roasted or rare, on the Tuesdays.ġ830 M. Eat your meat as rare as possible, Sir.ġ823 C. Without them, Sir, instead of beef or mutton, you might as well eat mahogany?. 26 For which reason they leave the food without any juices at all. 1861), although it was current in English writing from the 18th cent. 3d.Formerly often regarded as an Americanism (see quot. 384 Let him be fed with thin Panada, Water and Barly-grewels, Chicken or other small Broath, Harts-horn Jelly, sometimes a rear poach'd or a new laid Egg.ġ754 A. Estate France 260 A dish of Egges, rear-roasted by the flame.ġ722 D. 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 ?ebræddan hrere æ?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. Food Timeline: history notes-meat FoodTimeline library Food Timeline FAQs: meat & poultry
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