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Origin and history of asp

asp(n.)

"very venomous snake of Egypt," 1520s, earlier aspis, aspide (mid-14c.), from Old French aspe "asp" (13c.) and directly from Latin aspidem (nominative aspis), from Greek aspis "an asp, Egyptian viper," literally "a round shield;" the serpent so called probably in reference to its neck hood.

As to the etymology of the Greek word, Beekes finds that "No remotely convincing suggestions have been made." The name was subsequently applied to the common vipers and adders of Europe, which however are only slightly venomous.

Entries linking to asp

by 1769, defined as "a sharp sauce or jelly," from French sauce à l'aspic (18c.), apparently from Old French aspe "asp" (see asp). Aspic also was a French word for "lavender spike" and might refer to lavender as a seasoning element in the mixture (compare remoulade.)

The oldest recipes in English are for vinegar-based liquid sauces, not necessarily served cold. The jellied form appears to have evolved from preparing meat "in aspic" by boiling in the sauce, which would cause the natural gelatins and fats from the meat to thicken the liquid; if served cold, it could congeal entirely.

In English, aspic or aspick also has been used to refer to the snake (by 1560s).

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