ruminant mammal, Old English sceap, scep, from West Germanic *skæpan (source also of Old Saxon scap, Old Frisian skep, Middle Low German schap, Middle Dutch scaep, Dutch schaap, Old High German scaf, German Schaf), of unknown origin. Not found in Scandinavian (Danish has faar for "sheep") or Gothic (which uses lamb), and with no known cognates outside Germanic. The more usual Indo-European word for the animal is represented in English by ewe.
The plural form was leveled with the singular in Old English, but Old Northumbrian had a plural scipo. Used since Old English as a type of timidity and figuratively of those under the guidance of God. The meaning "stupid, timid person" is attested from 1540s. The image of the wolf in sheep's clothing was in Old English (from Matthew vii.15); that of separating the sheep from the goats is from Matthew xxv.33. To count sheep in a bid to induce sleep is recorded from 1854 but seems not to have been commonly written about until 1870s. It might simply be a type of a tedious activity, but an account of shepherd life from Australia from 1849 ["Sidney's Emigrant's Journal"] describes the night-shepherd ("hut-keeper") taking a count of the sheep regularly at the end of his shift to protect against being answerable for any animals later lost or killed.
Sheep's eyes "loving looks" is attested from 1520s (compare West Frisian skiepseach, Dutch schaapsoog, German Schafsauge). A sheep-biter was "a dog that worries sheep" (1540s); "a mutton-monger" (1590s); and "a whore-monger" (1610s, i.e. one who "chases mutton"); hence Shakespeare's sheep-biting "thieving, sneaky."
"an eating-house, establishment where meals may be bought and eaten," 1821, from French restaurant "a restaurant," originally "food that restores," noun use of present participle of restaurer "to restore or refresh," from Old French restorer (see restore).
In 1765 a man by the name of Boulanger, also known as "Champ d'Oiseaux" or "Chantoiseau," opened a shop near the Louvre (on either the rue des Poulies or the rue Bailleul, depending on which authority one chooses to believe). There he sold what he called restaurants or bouillons restaurants—that is, meat-based consommés intended to "restore" a person's strength. Ever since the Middle Ages the word restaurant had been used to describe any of a variety of rich bouillons made with chicken, beef, roots of one sort or another, onions, herbs, and, according to some recipes, spices, crystallized sugar, toasted bread, barley, butter, and even exotic ingredients such as dried rose petals, Damascus grapes, and amber. In order to entice customers into his shop, Boulanger had inscribed on his window a line from the Gospels: "Venite ad me omnes qui stomacho laboratis et ego vos restaurabo." He was not content simply to serve bouillon, however. He also served leg of lamb in white sauce, thereby infringing the monopoly of the caterers' guild. The guild filed suit, which to everyone's astonishment ended in a judgment in favor of Boulanger. [Jean-Robert Pitte, "The Rise of the Restaurant," in "Food: A Culinary History from Antiquity to the Present," English editor Albert Sonnenfeld, transl. Clarissa Botsford, 1999, Columbia University Press]
Italian spelling ristorante attested in English by 1925. Middle English had similar words in legal language, such as restaurance "restitution." The railroad restaurant car (1872) was one adapted to afford meals to passengers while travelling.