under-meat

Updated: May 24, 2025

The modern luncheon or nuncheon was the archaic prandium, or under-meat, displaced by the breakfast, and modified in its character by the different distribution of the daily repasts, so that, instead of being the earliest regular meal, like the grand déjeuner of the French, or coming, like our luncheon, between breakfast and dinner, it interposed itself between the noontide dinner and the evening supper.

William Carew Hazlitt - Old Cookery Books and Ancient Cuisine