From (etyl) .
Something kept or steeped in brine
# The pickled ears, feet, etc., of swine.
#* (and other bibliographic details) Tusser
## (US, Appalachian) Pickled scrapple.
## (Caribbean) Pickled or boiled ears and feet of a pig
# A pickle made with salt.
# The ear; especially, a hog's ear.
The act of sousing; a plunging into water.
A person suffering from the disease of alcoholism.
- And he that can rear up a pig in his house, / Hath cheaper his bacon, and sweeter his souse .
* (food) brawn, budin, haggis, head cheese, pudding, sausage, scrapple
To immerse in liquid; to steep or drench.
* (and other bibliographic details) Addison
* (and other bibliographic details) Gascoigne
- They soused me over head and ears in water.
*1913 , , (Sons and Lovers) ,
*:As she heard him sousing heartily in cold water, heard the eager scratch of the steel comb on the side of the bowl, as he wetted his hair, she closed her eyes in disgust.
- although I be well soused in this shower
Obscure origin. Compare Middle German sûs (noise).
The act of sousing, or swooping.
* (and other bibliographic details) (Spenser)
A heavy blow.
* 1596 , Spencer, Fairie Queene
- As a falcon fair / That once hath failed or her souse full near.
- His murdrous mace he vp did reare, That seemed nought the souse thereof could beare.
to strike, beat
to fall heavily
* 1590 , (Edmund Spenser), The Faerie Queene , III.4:
* (and other bibliographic details) J. Dryden. Jr.
- Him so transfixed she before her bore / Beyond his croupe, the length of all her launce; / Till, sadly soucing on the sandy shore, / He tombled on an heape, and wallowd in his gore.
to pounce upon
* (and other bibliographic details) (Shakespeare)
- Jove's bird will souse upon the tim'rous hare.
- [The gallant monarch] like eagle o'er his serie towers, / To souse annoyance that comes near his nest.
(plural of (m)).
(label) sou (the French coin)
(label) A small amount
(uncountable) Water in which food (meat or vegetable etc) has been boiled.
(countable) A soup made from broth and other ingredients such as vegetables, herbs or diced meat.
* (Liquid in which food has been boiled) bouillon, stock, liquor, pot liquor
* Scotch broth
* too many cooks spoil the broth