| 释义 |
botargo|bəʊˈtɑːgəʊ|
Also 6 botarge, 7 buttargo, butargo, puttargo, 8 boutargue, (9 boutaraga), pl. -oes, -os.
[a. It. botargo, botarga (now buttarga), ad. Arab. buṭarkhah ‘preserved mullet-roe’, in Makrizi a.d. 1400 (in pl. buṭārikh, whence It. var. bottarica), ad. Coptic outarakhon, which the Arab. word renders in a glossary published by Kircher; f. Coptic ou- indef. article + Gr. ταρίχιον pickle. See Quatremère in Journal des Savants, Jan. 1848. (Fr. form boutargue, occas. found in Eng.)]
A relish made of the roe of the mullet or tunny.
1598Epulario H ij b, To make Botarge, a kind of Italian meat, fish spawn salted. 1615G. Sandys Trav. 93 Salt, Buttargo, and Cassia being now the principall [commodities]. 1616Capt. Smith Descr. New Engl. 16 (Arb.) 197 Mullet and Puttargo. 1620― New-Engl. Trials Wks. (Arb.) 240 Mullit, Caviare, and Buttargo. 1653Urquhart Rabelais i. xxi, Hard rowes of mullet called Botargos. 1661Pepys Diary 5 June, Drinking great draughts of claret, and eating botargo, and bread and butter. 1702W. J. Bruyn's Voy. Levant xlii. 170 They..take out the Spawn, of which..they make Boutargue. 1730Swift Panegyr. Dean Misc. (1735) V. 141 And, for our home-bred British Cheer, Botargo, Catsup, and Caveer. 1813Hobhouse Journ. 693 Boutaraga, or the roes of fish, salted and pressed into rolls like sausages. 1840Hood Kilmansegg xxviii, That huge repast, With its loads & cargoes Of drink & botargoes, At the birth of the Babe in Rabelais. 1852Schmitz Niebuhr's Anc. Hist. I. 140. |