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v. soused, sous·ing, sous·es
1. To plunge into a liquid.
2. To make soaking wet; drench.
3. To steep in a mixture, as in pickling.
4. Slang To make intoxicated.
To become immersed or soaking wet.
1. The act or process of sousing.
a. Food steeped in pickle, especially pork trimmings.
b. The liquid used in pickling; brine.
a. A drunkard.
b. A period of heavy drinking; a binge.
[Middle English sousen, probably from Old French *souser, to pickle, from souz, sous, pickled meat, of Germanic origin; see sal- in Indo-European roots.]
v. soused, sous·ing, sous·es Archaic
To attack by swooping down on. Used of a bird of prey.
To swoop down, as an attacking hawk does.
[From Middle English souse, swooping motion, alteration of sours, source, a rising; see source.]
1. to plunge (something, oneself, etc) into water or other liquid
2. to drench or be drenched
3. (tr) to pour or dash (liquid) over (a person or thing)
4. (Cookery) to steep or cook (food) in a marinade
5. (tr; usually passive) slang to make drunk
6. (Cookery) the liquid or brine used in pickling
7. the act or process of sousing
8. slang a habitual drunkard
[C14: from Old French sous, of Germanic origin; related to Old High German sulza brine]
(Falconry) (often foll by: on or upon) to swoop suddenly downwards (on a prey)
(Falconry) a sudden downward swoop
[C16: perhaps a variant of obsolete vb sense of source]
v. soused, sous•ing,
1. to plunge into water or other liquid; immerse.
2. to steep in pickling brine; pickle.v.i.
3. to plunge into water or other liquid.
4. to be steeping or soaking in something.n.
5. an act of sousing.
6. something kept or steeped in pickle, esp. the head, ears, and feet of a pig.
7. a liquid used as a pickle.
8. Slang. a drunkard.
[1350–1400; (n.) Middle English sows < Old French sous, souz pickled < Germanic (akin to salt1)]
v. soused, sous•ing,
n. Archaic. v.i.
1. to swoop down.v.t.
2. to swoop or pounce upon.n. Falconry.
3. a rising while in flight.
4. a swooping or pouncing.
[1480–90; by-form of source in its earlier literal sense “rising”]
Past participle: soused
To pickle food in vinegar or salt water.
A meat mixture similar to Headcheese but not specifically using meat from a hog’s head.
Switch to new thesaurus
|Noun||1.||souse - a person who drinks alcohol to excess habitually|
|2.||souse - pork trimmings chopped and pickled and jelled|
sausage - highly seasoned minced meat stuffed in casings
|3.||souse - the act of making something completely wet; "he gave it a good drenching"|
wetting - the act of making something wet
|Verb||1.||souse - cover with liquid; pour liquid onto; "souse water on his hot face"|
wet - cause to become wet; "Wet your face"
brine - soak in brine
bate - soak in a special solution to soften and remove chemicals used in previous treatments; "bate hides and skins"
ret - place (flax, hemp, or jute) in liquid so as to promote loosening of the fibers from the woody tissue
|2.||souse - immerse briefly into a liquid so as to wet, coat, or saturate; "dip the garment into the cleaning solution"; "dip the brush into the paint"|
sop - dip into liquid; "sop bread into the sauce"
dabble - dip a foot or hand briefly into a liquid
|3.||souse - become drunk or drink excessively|
|4.||souse - cook in a marinade; "souse herring"|
cookery, cooking, preparation - the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
cook - transform and make suitable for consumption by heating; "These potatoes have to cook for 20 minutes"
1. To plunge briefly in or into a liquid:
B. N (US) → borracho/a m/f