Vegetables. See also LONG SAUCE.
1802. Here’s a plenty of all sorts of sauce, excepting sour crout.—Mass. Spy, May 12.
1810. If you are as fond of sauce, as I am, you will plant more potatoes, beans, peas, &c.—Robert B. Thomas, ‘The Farmer’s Almanack,’ May (Boston).
1819. I was asked what sauce I would choose for my meat, which was good corned beef; I found that this sauce consisted of carrots, turnips, and potatoes.—“An Englishman” in the Western Star: Mass. Spy, May 12.
1821. T. Dwight quotes saace, saacer, saacy, as Cockneyisms.—‘Travels,’ iv. 279.
1825. From sweet corn, pumpkin pies, and sarse (vegetables); to buckwheat cakes and goose’s gravy…. A quantity of long, short, and round sauce, or “sarse,” i. e. carrots, turnips, and potatoes.—John Neal, ‘Brother Jonathan,’ i. 72, 76.
1836. Why, would you believe it, the fellow talked to me about living at home on codfish, and potatoes, and cider, and pies, and all sorts of sass?—Beverly Tucker, ‘The Partisan Leader,’ p. 318 (N.Y., 1861). (Italics in the original.)
1837. Behind comes a “sauceman,” driving a wagon full of new potatoes, green ears of corn, beets, carrots, turnips, and summer-squashes.—Hawthorne, ‘Twice-Told Tales’ (1851), i. 249 (Bartlett).
