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caviare (old edd. “Caviarie, -y,” the common 16th18th cent. forms): roe of the sturgeon pressed and salted and eaten as a relish, generally unpalatable to those who have not acquired the taste for it Ham. II. ii. 466 “the play . . . pleased not the million; 'twas caviare to the general.”
A Shakespeare Glossary. C. T. Onions. Oxford. Clarendon Press. 1911.
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