Mortress of Brawn

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  1. donpwilkes:

    >>Derived from the Old French “braon” (fleshy part, muscle, hind leg), “brawn” first appeared in English in the 14th century with the general sense of “part of the animal suitable for roasting.”

    Ah! This sounds likely to be the source of the term “Baron of Beef”: thinly sliced roast served in a bun, with juice for dipping. In lesser establishments, it is frequently described as “with au jus”, which causes me to gnash my teeth, but in consternation, and not anticipation.

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