a1450: (of sins) unconfessed (obs.).Ĭ1150 (OE) Peri Didaxeon 23 Sule hym supan ?ebrddan hrere ?eran and huni? to.ġ528 T. Originally only of eggs: slightly or imperfectly cooked, underdone. This gave rise to the variant rare, which retained the early modern pronunciation in standard English (compare theĬurrent pronunciation of e.g. and remains so in some regional varieties.

'Pittsburgh style' steak surfaces in print in the 1970s.Įtymology: Originally a variant of rear adj.1Īs a result of the lowering influence of r on preceding vowels in southern varieties of English, rear remained homophonous with rare adj.1 at least as late as the 17thĬent.

Meat thermometers (1930s) took the guesswork out of judging doneness. Medium/medium rare were introduced about this Like their 17th century predecessors, early 20th cooking texts warn against rare meat. Late 19th century food scientists examined meat doneness, offering temperature/time recommendations according to type of meat,Ĭut, and method of cooking. This early reference notes this stage is unwholesome. Reference to the word 'rare' relating to meat cookery is circa 1615.

The original culinary use described eggs. Rare, medium or done? A Western history of definitions & preferencesĪccording to the Oxford English Dictionary, the word 'rare,' counterbalancing 'done' describing the doneness of meat, descendsįrom the word 'rear,' meaning imperfectly cooked or underdone. Food Timeline: history notes-meat FoodTimeline library Food Timeline FAQs: meat & poultry

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