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.