only_more_so
Man
- Joined
- Jul 3, 2005
- Posts
- 2,678
gauchecritic said:It was common practice into the 1960's at least, for butchers to fill the ends of sausages with bread crumbs, whether this was a taste thing or a way to make uncooked sausages longer I have really no idea, because the logistics of portioning meat through the grinder when making sausages seems to me to outweigh any pecuniary advantage. That is, the sausage could hardly weigh much more and the immediate effect of cooking shows the bread crumbs up. (I still remember the crozzled ends affectionately)
But I think that this practice is where 'both ends meat' comes from.
On the other hand, and slightly more sophisticated in thinking, is making the end of the weekly wage coincide with the end of the working week. (payday) That would be making both ends meet.
This is about as contrived a definition as the ones I've heard for "the whole nine yards". It is a much older than the 1960's, even older than the depression.
