pastrame

pastrame (uncountable)

1. Rare form of pastrami.
   • 1953 February 27, “Danziger’s”, in The Daily Tar Heel, volume LXI, number 104, Chapel Hill, N.C.: University of North Carolina, →ISSN, →OCLC, page 4, column 4:

     Knockwurst and Pastrame on toasted rye bread, potato salad, hard boiled egg, pickle _ $.85

   • 1964 May 27, “Purity Market”, in Daily Times-Advocate, volume LI, number 237, Escondido, Calif., →OCLC, page 8, column 2:

     12 to 16 varieties of lunch meats, 4 types of salads, 7 kinds of sausages, ham salads, baked hams, pastrame, corned beef cured or cooked, olive salad, […]

   • 1964 December 28, “Special Notices”, in The Weirton Daily Times, volume 37, number 161, Weirton, W.Va., →OCLC, page 17, column 7:

     FOR YOUR holiday season, KUNTZ’S FOOD MART, 625 South Street Steubenville, Offers you daily fresh cooked corn beef, pastrame, all kinds of delicatessen, as well as smoked fish and a variety of herrings and appetizers.

   • 1974 January 6, “Poppinjays”, in The Monitor, 45th year, number 158, McAllen, Tex.: Freedom Newspapers, →OCLC, page 14A, column 9:

     Enjoy your favorite cocktail with one of our delicious, jumbo pastrame, corn beef or roast beef sandwiches.

   • 1989, Eugene Fodor, Sean Connolly, “Romania”, in Fodor’s 89: Europe: A Guide to the Best of 33 Countries, New York, N.Y.: Fodor’s Travel Publications, →ISBN, page 912:

     Courtyard and gallery tables make for a lively atmosphere and the “pastrame” ham and sweet pastries are good bets.

   • 1991 March 9, Alan Cookman, “One man’s week: A weekly look at the wry side of life”, in Evening Sentinel, Stoke-on-Trent, Staffordshire, →ISSN, →OCLC, page 15:

     THE FFF (February Florida Fund) is growing steadily. We now have the price of one round of pastrame on rye (hold the mayo) and a pistachio ice-cream.

   • 1991 August 14, Lea Sneed, “Deli dreams: A hunger haze brings memories of Horwitz”, in The Chapel Hill Herald, volume 4, number 70, Durham, N.C.: Durham Herald Co. Inc., →OCLC, page B-2, column 3:

     There’s the classic hot corned beef, rare roast beef or hot pastrame, imported Swiss or Muenster cheese; […]

   • 1992 May 6, “Best Buys”, in The Hamilton Spectator, Hamilton, Ont., →ISSN, →OCLC, page C1, column 5:

     Gulf white shrimp, $4.29 lb; fresh boneless and skinless chicken breast, $4.49 lb; smoked side bacon, $1.49 lb; roast beef, corned beef, pastrame, $3.99 lb; […]

• “pastrami”, in OED Online ⁠, Oxford: Oxford University Press, launched 2000: “1800s– pastrami / 1900s– pastrame (rare)”