Gruntle

Gruntle (pronounced gruhn-tl)

Happy or contented; satisfied (informal; non-standard).

1500s: A frequentative of grunt.  Grunt was from the Middle English grunten, from the Old English grunnettan (to grunt (and a probably imitative frequentative of grunian (to grunt)), from the Proto-West Germanic grunnattjan, from the Proto-Germanic grunnatjaną (to grunt), frequentative of the Proto-Germanic grunnōną (to grunt), from the primitive Indo-European ghrun- (to shout).  It was cognate with the Old High German grunnizon, the German grunzen (to grunt), the Old French grogner & the Latin grunnire (to grunt) and the Danish grynte (to grunt) and the noun senses are all instances of zero derivation from the verb.

The noun emerged in the 1550s, from the verb.  The name for the fish (now used for any fish of the perciform family Haemulidae dates from 1713 and was so-called because of the noise they made when taken from the water while “grunter” (a pig) was first noted in the 1640s).  The meaning "infantry soldier or enlisted Marine" became US military slang during Vietnam War in the 1960s (and was first noted in print in 1969) although it had been applied to various low-level (and not necessarily manual) workers since early in the twentieth century, the phrase “grunt work” dating from 1977.  Grunt in the sense of horsepower dates from the early 1960s, the first use in print of “grunt machine” noted in 1973.  The dessert of steamed berries and dough (usually blueberries) described as grunt is from North America and exists usually as “blueberry grunt”; “raspberry grunt etc” (although the use takes no account of blackberries, mulberries, and raspberries not actually being berries whereas bananas, pumpkins, avocados & cucumbers are).

Lindsay Lohan looking gruntled.

The more familiar forms are disgruntle (verb), disgruntled (verb & adjective), disgruntling (verb & (occasional) adjective) and disgruntlement (noun) and all reference the sense of “to put into a state of sulky dissatisfaction; make discontented”.  Disgruntle dates from circa 1682, the construct being dis- + gruntle.  The dis prefix was from the Middle English dis-, from the Old French des from the Latin dis, from the proto-Italic dwis, from the primitive Indo-European dwís and cognate with the Ancient Greek δίς (dís) and the Sanskrit द्विस् (dvis).  It was applied variously as an intensifier of words with negative valence and to render the senses “incorrect”, “to fail (to)”, “not” & “against”.  In Modern English, the rules applying to the dis prefix vary and when attached to a verbal root, prefixes often change the first vowel (whether initial or preceded by a consonant/consonant cluster) of that verb. These phonological changes took place in Latin and usually do not apply to words created (as in Modern Latin) from Latin components since the language was classified as “dead”.  The combination of prefix and following vowel did not always yield the same change and these changes in vowels are not necessarily particular to being prefixed with dis (ie other prefixes sometimes cause the same vowel change (con; ex)).

Lindsay Lohan looking disgruntled.

The verb disgruntle, dating from circa 1682, means "to put into a state of sulky dissatisfaction".  Because the prefix dis- usually means "to do the opposite of", it’s not unreasonable to assume there must first have been the word “gruntle” meaning “happy or contented; satisfied” but there are cases where the prefix operates as an intensifier (in this case in the sense of “utterly” or “completely”) and this was the path of disgruntle, an extension of gruntle which in English use meant "to grumble" and, grumbling being a noted characteristic of the English, it had some history of use, the Oxford English Dictionary (OED) listing a 1589 sermon by Robert Bruce of Kinnaird (1554–1631) in which he uttered ''It becomes us not to have our hearts here gruntling upon this earth”.  Use however faded while disgruntled flourished and although the original OED (1884) noting it was “now chiefly US), a view unaltered by 1933 when the Shorter OED (SOED) was published.  Since then however it’s been revived elsewhere and is now a common form throughout the English-speaking world; given the nature of the human condition, most expect it to endure.

The unexpected re-appearance of gruntle in the twentieth century in the sense of “happy or contented; satisfied” (ie an antonym both of the original meaning and of disgruntle) was thus not a revival of something obsolete but a jocular back-formation from disgruntle, most sources indicating the first known instance in print being from 1926 but the most celebrated example comes from PG Wodehouse (1881–1975) who in The Code of the Woosters (1938) penned: “He spoke with a certain what-is-it in his voice, and I could see that, if not actually disgruntled, he was far from being gruntled.”  Long a linguistic joke, some now take gruntled seriously but for the OED to acknowledge that, we may have to wait decades although the editors were quick to verify couth as a late nineteenth century back-formation from uncouth.

The precedent of back-formation has inspired many and other suggestions have included whelmed (from overwhelmed (underwhelmed another more recent coining)), fused (from confused), plexed (from perplexed), fuddling (from befuddling), settling (from unsettling), molish (from demolish), concerting (from disconcerting), wildered (from bewildered), stitious (from superstitious), shevled (from dishevled), gusting (from disgusting), tracted (from distracted) & juvenate (from rejuvenate).  Combobulate (from discombobulate) seems often also longed for but progress there has begun for in Milwaukee, Wisconsin, one can recombobulate.

Spiced Blueberry Grunt by Carolyn Beth Weil

Seemingly an unpromising name for a pudding, Grunts get their quirky name from the fruit which is topped with dumplings and cooked on the stove in a covered skillet, a method which can produce a grunting sound as things steam.  The molasses adds sweetness and depth of flavor.

Ingredients (filling)

4 cups fresh blueberries (from four ½-pint containers)
½ cup (packed) golden brown sugar
¼ cup mild-flavored (light) molasses
¼ cup water
3 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves

Ingredients (Dumplings)

1 ½ cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
¾ teaspoon fine sea salt
3 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
¾ cup whole milk
Whipped cream and/or vanilla ice cream for topping

Step 1 (prepare filling)

Mix all ingredients in 12-inch-diameter skillet. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; simmer until berries soften and mixture thickens slightly, about 10 minutes.

Step 2 (prepare dumplings)

Whisk flour, sugar, baking powder, and salt in medium bowl to blend. Add butter and rub in with fingertips until mixture resembles fine meal. Add milk; stir just until blended and sticky dough forms.

Step 3 (cooking & serving)

Drop batter by tablespoonfuls onto simmering berry mixture, placing close together. Reduce heat to medium-low; cover skillet and simmer until dumplings are firm and tester inserted into dumplings comes out clean, about 25 minutes. Scoop warm dessert into bowls and top with whipped cream and/or ice cream.