Scottish National Dictionary (1700–)
FORESYE, n. Also †-saye, †for(e)sey, †far-. The part of a carcase of beef on the shoulder behind the neck, corresponding approximately, with variations in different districts, to the fore- and middle-rib in the Eng. method of cutting. Cf. Backsey. [′fo:r′sɑe]
Sc. 1703 Acct. Bk. Sir J. Foulis. (S.H.S.):
Novr. 16: for a farsey of beife . 1. 3. 0 Sc. 1723 Edb. Evening Courant (9 May):
His back-sayes, his fore-sayes, breasts, runners, flanks, hook-bones, marrow-bones, collop-pieces, and rump-pieces all at 4s. Scots per pound. Per. 1766 H. Robertson School of Arts 1:
The proper pieces of beef for roasts are the fore-sey and surloin. Ayr. 1825 A. Crawford Tales of a Grandmother II. 230:
You may pull me spaul frae spaul, or cut me into fore-seys, gin I ever saw your wedders. Sc. 1844 H. Stephens Bk. of Farm II. 168:
The Scotch mode of cutting up a carcase of beef . . . K. The spare rib or fore sey. Sc. 1952 Meat Trades' Journal (12 June):
Revised Retail Meat Prices — Scotland —. . . Foresye and spare Rib Roast . . 2s. 6d.
You may wish to vary the format shown below depending on the citation style used.
"Foresye n.". Dictionary of the Scots Language. 2004. Scottish Language Dictionaries Ltd. Accessed 19 Feb 2018 <http://www.dsl.ac.uk/entry/snd/foresye>
Try an Advanced Search