sirloin

英 ['s??l??n] 美['s?l??n]

暢通詞匯

復(fù)數(shù):?sirloins;

1. sur- "upper" => sir- + loin => sirloin.
2. => upper loin.

sirloin 牛上腰肉

sir-,改寫自 sur-,在上，loin,腰部，腰肉。來(lái)自民間傳說(shuō)，據(jù)說(shuō)因這塊牛肉味道鮮美，17 世紀(jì) 英格蘭國(guó)王詹姆士一世手指長(zhǎng)劍，將這塊牛肉封為爵士，因而拼寫也隨之俗化。

sirloin: sirloin: [16] One of the oldest of etymological chestnuts is that sirloin got its name because a particular English king found the joint of beef so excellent that he knighted it. The monarch in question has been variously identified as Henry VIII, James I, and Charles II, but while the first of these is chronologically possible, in fact the story has no truth in it at all. The more sober facts are that the word was borrowed from Old French *surloigne, a compound formed from sur ‘a(chǎn)bove’ and loigne ‘loin’ (source of English loin). The spelling sir- (first recorded in the 18th century) no doubt owes something to the ‘knighting’ story.
=> loin, lumbar
sirloin (n.): early 15c., surloine, from Middle French surlonge, literally "upper part of the loin," from sur "over, above" (see sur-) + longe "loin," from Old French loigne (see loin).

English spelling with sir- dates from 1620s, by folk-etymology supposed to be because the cut of beef was "knighted" by an English king for its superiority, a tale variously told of Henry VIII, James I, and Charles II. The story dates to 1655.

4. 'sirloin with mushrooms,'said Drouet.'stuffed tomatoes. ": “ 嫩牛排配蘑菇, "杜洛埃說(shuō)道, " 西紅柿塞肉. ”