- drunk; intoxicated.
Origin of soused
- to plunge into water or other liquid; immerse.
- to drench, as with water.
- to dash or pour, as water.
- to steep in pickling brine; pickle.
- to plunge into water or other liquid.
- to be soaked or drenched.
- to be steeping or soaking in something.
- an act of sousing.
- something kept or steeped in pickle, especially the head, ears, and feet of a pig.
- a liquid used as a pickle.
- Slang. a drunkard.
Origin of souse1
SynonymsSee more synonyms for souse on Thesaurus.com
- to swoop down.
- to swoop or pounce upon.
- a rising while in flight.
- a swooping or pouncing.
Origin of souse2
Examples from the Web for soused
I got soused to the waist before I had reached the bows of the boat.Romance
Joseph Conrad and F.M. Hueffer
First she took it by the heels and plunged it in the river; then by the head and soused it in that way.Old Rail Fence Corners
I warrant you,” she muttered, “he commended my soused cucumbers.The Lady of Loyalty House
Justin Huntly McCarthy
It soused into the water, and I leaned forward to observe the splash.Seek and Find
On Wednesday night the Wildcat soused himself with bay rum and musk.Lady Luck
- to plunge (something, oneself, etc) into water or other liquid
- to drench or be drenched
- (tr) to pour or dash (liquid) over (a person or thing)
- to steep or cook (food) in a marinade
- (tr; usually passive) slang to make drunk
- the liquid or brine used in pickling
- the act or process of sousing
- slang a habitual drunkard
- (often foll by on or upon) to swoop suddenly downwards (on a prey)
- a sudden downward swoop
Word Origin and History for soused
"drunk," 1610s, from past participle of souse (v.), on notion of one "pickled" in liquor.
late 14c., "to pickle, steep in vinegar," from Old French sous (adj.) "preserved in salt and vinegar," from Frankish *sultja or some other Germanic source (cf. Old Saxon sultia "salt water," Old High German sulza "brine"), from Proto-Germanic *salt- (see salt (n.)). Related: Soused; sousing.
something steeped in pickle, especially "pig parts preserved and pickled," mid-15c., earlier "liquid for pickling" (late 14c.), from souse (v.) or from its French source.