 |
[1] Rice, as it consists of grains, is here considered as a plural. See also No. 5. 7, 8.
V. FOR TO MAKE RYS MOYLE [1].
Nym rys and bray hem ryzt wel in a morter and cast ther'to god Almaunde mylk and sugur and salt boyle yt and serve yt forth.
[1] Vide Gloss.
VI. FOR TO MAKE SOWPYS DORRY.
Nym onyons and mynce hem smale and fry hem in oyl dolyf Nym wyn and boyle yt wyth the onyouns roste wyte bred and do yt in dischis and god Almande mylk also and do ther'above and serve yt forthe.
VII. FOR TO MAKE BLOMANGER [1] OF FYSCH.
Tak a pound of rys les hem wel and wasch and seth tyl they breste and lat hem kele and do ther'to mylk of to pound of Almandys nym the
Perche or the Lopuster and boyle yt and kest sugur and salt also ther'to and serve yt forth.
[1] See note on No. 14. of Part I.
VIII. FOR TO MAKE A POTAGE OF RYS.
Tak Rys and les hem and wasch hem clene and seth hem tyl they breste and than lat hem kele and seth cast ther'to Almand mylk and colour it wyth safroun and boyle it and messe yt forth.
IX. FOR TO MAKE LAMPREY FRESCH IN GALENTYNE [1].
Schal be latyn blod atte Navel and schald yt and rost yt and ley yt al hole up on a Plater and zyf hym forth wyth Galentyn that be mad of Galyngale gyngener and canel and dresse yt forth.
[1] This is a made or compounded thing. See both here, and in the next Number, and v. Gloss.
X. FOR TO MAKE SALT LAMPREY IN GALENTYNE [1].
Yt schal be stoppit [2] over nyzt in lews water and in braan and flowe and sodyn and pyl onyons and seth hem and ley hem al hol by the Lomprey and zif hem forthe wyth galentyne makyth [3] wyth strong vyneger and wyth paryng of wyt bred and boyle it al togeder' and serve yt forthe.
[1] See note [1] on the last Number. [2] Perhaps, steppit, i. e. steeped. See No. 12. [3] Perhaps, makyd, i.e. made.
XI. FOR TO MAKE LAMPREYS IN BRUET.
They schulle be schaldyd and ysode and ybrulyd upon a gredern and grynd peper and safroun and do ther'to and boyle it and do the Lomprey ther'yn and serve yt forth.
XII. FOR TO MAKE A STORCHOUN.
He schal be shorn in besys [1] and stepyd [2] over nyzt and sodyn longe as Flesch and he schal be etyn in venegar.
[1] Perhaps, pesys, i.e. pieces. [2] Qu. steppit, i.e. steeped.
XIII. FOR TO MAKE SOLYS IN BRUET.
They schal be fleyn and sodyn and rostyd upon a gredern and grynd Peper and Safroun and ale boyle it wel and do the sole in a plater and the bruet above serve it forth.
XIV. FOR TO MAKE OYSTRYN IN BRUET.
They schul be schallyd [1] and ysod in clene water grynd peper safroun bred and ale and temper it wyth Broth do the Oystryn ther'ynne and boyle it and salt it and serve it forth.
[1] Have shells taken off.
XV. FOR TO MAKE ELYS IN BRUET.
They schul be flayn and ket in gobett' and sodyn and grynd peper and safroun other myntys and persele and bred and ale and temper it wyth the broth and boyle it and serve it forth.
XVI. FOR TO MAKE A LOPISTER.
He schal be rostyd in his scalys in a ovyn other by the Feer under a panne and etyn wyth Veneger.
XVII. FOR TO MAKE PORREYNE.
Tak Prunys fayrist wasch hem wel and clene and frot hem wel in syve for the Jus be wel ywronge and do it in a pot and do ther'to wyt gres and a party of sugur other hony and mak hem to boyle togeder' and mak yt thykke with flowr of rys other of wastel bred and wan it is sodyn dresse it into dischis and strew ther'on powder and serve it forth.
XVIII. FOR TO MAKE CHIRESEYE.
Tak Chiryes at the Fest of Seynt John the Baptist and do away the stonys grynd hem in a morter and after frot hem wel in a seve so that the Jus be wel comyn owt and do than in a pot and do ther'in feyr gres or Boter and bred of wastrel ymyid [1] and of sugur a god party and a porcioun of wyn and wan it is wel ysodyn and ydressyd in Dyschis stik ther'in clowis of Gilofr' and strew ther'on sugur.
[1] Perhaps, ymycid, i.e. minced; or mycd, as in No. 19.
XIX. FOR TO MAKE BLANK DE SUR' [1].
Tak the zolkys of Eggs sodyn and temper it wyth mylk of a kow and do ther'to Comyn and Safroun and flowr' of ris or wastel bred mycd and grynd in a morter and temper it up wyth the milk and mak it boyle and do ther'to wit [2] of Egg' corvyn smale and tak fat chese and kerf ther'to wan the licour is boylyd and serve it forth.
[1] Vide Note [1] on No. 29. of Part I. [2] white. So wyt is white in No. 21. below.
XX. FOR TO MAKE GRAVE ENFORSE.
Tak tryd [1] gyngener and Safroun and grynd hem in a morter and temper hem up wyth Almandys and do hem to the fir' and wan it boylyth wel do ther'to zolkys of Egg' sodyn and fat chese corvyn in gobettis and wan it is dressid in dischis strawe up on Powder of Galyngale and serve it forth.
[1] It appears to me to be tryd. Can it be fryd?
XXI. FOR TO MAKE HONY DOUSE [1].
Tak god mylk of Almandys and rys and wasch hem wel in a feyr' vessel and in fayr' hoth water and after do hem in a feyr towayl for to drie and wan that they be drye bray hem wel in a morter al to flowr' and afterward tak two partyis and do the half in a pot and that other half in another pot and colowr that on wyth the safroun and lat that other be wyt and lat yt boyle tyl it be thykke and do ther'to a god party of sugur and after dresse yt in twe dischis and loke that thou have Almandys boylid in water and in safroun and in wyn and after frie hem and set hem upon the fyre sethith mete [2] and strew ther'on sugur that yt be wel ycolouryt [3] and serve yt forth.
[1] See Part II. No. I; and Part I. No. 50. [2] Seth it mete, i.e. seeth it properly. [3] Coloured. See No. 28. below.
XXII. FOR TO MAKE A POTAGE FENEBOILES.
Tak wite benes and seth hem in water and bray the benys in a morter al to nozt and lat them sethe in almande mylk and do ther'in wyn and hony and seth [1] reysons in wyn and do ther'to and after dresse yt forth.
[1] i.e. Seeth.
XXIII. FOR TO MAKE TARTYS IN APPLIS.
Tak gode Applys and gode Spycis and Figys and reysons and Perys and wan they are wel ybrayed colourd [1] wyth Safroun wel and do yt in a cofyn and do yt forth to bake wel.
[1] Perhaps, coloure.
XXIV. FOR TO MAKE RYS ALKER'.
Tak Figys and Reysons and do awey the Kernelis and a god party of Applys and do awey the paryng of the Applis and the Kernelis and bray hem wel in a morter and temper hem up with Almande mylk and menge hem wyth flowr of Rys that yt be wel chariaunt and strew ther'upon powder of Galyngale and serve yt forth.
XXV. FOR TO MAKE TARTYS OF FYSCH OWT OF LENTE.
Mak the Cowche of fat chese and gyngener and Canel and pur' crym of mylk of a Kow and of Helys ysodyn and grynd hem wel wyth Safroun and mak the chowche of Canel and of Clowys and of Rys and of gode Spycys as other Tartys fallyth to be.
XXVI. FOR TO MAKE MORREY [1].
Requir' de Carnibus ut supra [2].
[1] Vide Part I. No. 37. [2] Part I. No. 37.
XXVII. FOR TO MAKE FLOWNYS [1] IN LENTE.
Tak god Flowr and mak a Past and tak god mylk of Almandys and flowr of rys other amydoun and boyle hem togeder' that they be wel chariaud wan yt is boylid thykke take yt up and ley yt on a feyr' bord so that yt be cold and wan the Cofyns ben makyd tak a party of and do upon the coffyns and kerf hem in Schiveris and do hem in god mylk of Almandys and Figys and Datys and kerf yt in fowr partyis and do yt to bake and serve yt forth.
[1] Perhaps, Flawnes, or Custards. Chaucer, vide Slaunis. Fr. Flans.
XXVIII. FOR TO MAKE RAPEE [1].
Tak the Crustys of wyt bred and reysons and bray hem wel in a morter and after temper hem up wyth wyn and wryng hem thorw a cloth and do ther'to Canel that yt be al colouryt of canel and do ther'to hole clowys macys and quibibz the fysch schal be Lucys other Tenchis fryid or other maner Fysch so that yt be fresch and wel yfryed and do yt in Dischis and that rape up on and serve yt forth.
[1] Vide Part I. No. 49.
XXIX. FOR TO MAKE A PORREY CHAPELEYN.
Tak an hundred onyons other an half and tak oyle de Olyf and boyle togeder' in a Pot and tak Almande mylk and boyle yt and do ther'to. Tak and make a thynne Paast of Dow and make therof as it were ryngis tak and fry hem in oyle de Olyve or in wyte grees and boil al togedere.
XXX. FOR TO MAKE FORMENTY ON A FICHSSDAY [1].
Tak the mylk of the Hasel Notis boyl the wete [2] wyth the aftermelk til it be dryyd and tak and coloured [3] yt wyth Safroun and the ferst mylk cast ther'to and boyle wel and serve yt forth.
[1] Fishday. [2] white. [3] Perhaps, colour.
XXXI. FOR TO MAKE BLANK DE SYRY [1].
Tak Almande mylk and Flowre of Rys. Tak thereto sugur and boyle thys togedere and dische yt and tak Almandys and wet hem in water of Sugur and drye hem in a panne and plante hem in the mete and serve yt forth.
[1] Vide ad No. 29. of Part I.
XXXII. FOR TO MAKE A PYNADE OR PYVADE.
Take Hony and Rotys of Radich and grynd yt smal in a morter and do yt thereto that hony a quantite of broun sugur and do thereto. Tak Powder of Peper and Safroun and Almandys and do al togedere boyl hem long and hold [1] yt in a wet bord and let yt kele and messe yt and do yt forth [2].
[1] i.e. keep, as in next Number. [2] This Recipe is ill expressed.
XXXIII. FOR TO MAKE A BALOURGLY [1] BROTH.
Tak Pikys and spred hem abord and Helys zif thou hast fle hem and ket hem in gobettys and seth hem in alf wyn [2] and half in water. Tak up the Pykys and Elys and hold hem hote and draw the Broth thorwe a Clothe do Powder of Gyngener Peper and Galyngale and Canel into the Broth and boyle yt and do yt on the Pykys and on the Elys and serve yt forth.
[1] This is so uncertain in the original, that I can only guess at it. [2] Perhaps, alf in wyn, or dele in before water.
EXPLICIT DE COQUINA QUE EST OPTIMA MEDICINA.
INDEX AND GLOSSARY TO MR. BRANDER'S ROLL OF COOKERY.
The Numbers relate to the order of the Recipes.
N.B. Many words are now written as one, which formerly were divided, as al so, up on, &c. Of these little notice is taken in the Index, but I mention it here once for all.
Our orthography was very fluctuating and uncertain at this time, as appears from the different modes of spelling the same words, v. To gedre; v. wayshe; v. ynowkz; v. chargeant; v. coraunte; &c.
A.
A. abounds, a gode broth, 5. 26, al a nyzt, 192. in. a two, 62.
an. and. passim.
Astir. Proem, like, 176, Wiclif.
Aray. Dress, set forth, 7. Chaucer.
Alf. MS. Ed. 45. II. 33. half.
Alye it. 7. 33. mix, thicken, hence _alloy_ of metals. from French _allayer_. alay, 22. aly, MS. Ed. 46. See Junij Etymolog. v. Alaye. lye. here No. 15. lyed. thickened. MS. Ed. 44, 45. Randle Holme interprets lyth or lything by thickening. hence lyour. a mixture, 11. alith_ for alyed. MS. Editor. No. 45.
Awey. MS. Ed. 27. II. 18. away.
Auance. 6. forte Avens. Caryophylla, Miller, Gard. Dict.
Axe. MS. Ed. No. 56. Chaucer.
Ayren. v. Eyren.
Al, Alle. 23. 53. Proem. All. Chaucer, al to brest. all burst. MS. Ed. No. 14.
Als. MS. Editor. No. 29. Chaucer, in v. It means as.
Almandes. 17. very variously written at this time, Almaunde, Almandys, Almaundys, Almondes, all which occur in MS. Ed. and mean Almond or Almonds.
Almaund mylke. 9. Almonds blanched and drawn thickish with good broth or water, No. 51. is called thyk mylke, 52. and is called after Almaunde mylke, first and second milk, 116. Almaunds unblaunched, ground, and drawn with good broth, is called mylke, 62. Cow's milk was sometimes used instead of it, as MS. Ed. I. 13. Creme of Almands how made, 85. Of it, Lel. Coll. VI. p. 17. We hear elsewhere of Almond-butter, v. Butter.
Azeyn. 24. again. Lel. Coll. IV. p. 281. alibi. Chaucer. A.S. [Anglo- Saxon: Azen].
Aneys, Anyse, 36. 137. Aneys in confit rede other whyt, 36. 38. i.e. Anis or Aniseed confectioned red, or white, used for garnish, 58.
Amydon. 37. v. ad locum.
Almony. 47. v. ad locum.
Almayne. 71. Germany, v. ad loc. MS. Editor, No. 2. 31.
Alkenet. 47. A species of Buglos. Quincey, Dispens. p. 51. 62. used for colouring, 51. 84. fryed and yfoundred, or yfondyt, 62. 162.
Anoon. 53. Anon, immediately. Wiclif.
Arn. MS. Ed. II. 23. are. Chaucer, v. arne.
Adoun. 59. 85. down. v. Chaucer, voce adoune. MS. Edit. No. I.
Avysement. Proem. Advice, Direction. Chaucer. French.
Aymers. 72. Embers. Sax. [Anglo-Saxon: aemyrian], Cineres. Belg. ameren.
Aquapatys. 75. a Mess or Dish.
Alker. Rys Alker. MS. Ed. II. 24.
Appulmoy. 79. a dish. v. ad loc. Appelyn, Applys,
Apples. MS. Ed. 17. 35.
Abrode. 85. abrod. MS. Ed. II. 33. abroad. So brode. MS. Ed. 15. broad.
Alite. v. Lite.
Ale. 113. v. Pref.
Aside. 113. apart. Wiclif.
Aysell. 114, 115. a species of Vinegar. Wiclif. Chaucer, v. Eisel.
Alegar. 114.
Armed. 146. v. ad loc.
Alygyn. v. Brewet.
B.
Bacon. No. I.
Benes. I. alibi Beans. Chaucer, v. bene.
Bef. 6. MS. Ed. 17. Beef, Buf, Buff. MS. Ed. 27. 42, 43.
Buth. 6. 23. 30. alibi, been, are. Chaucer has beth.
Ben. MS. Ed. 4. 27. be. Chaucer v. bein and ben.
Balles. 152. Balls or Pellets.
Blank Defire. 193, 194. bis. Lel. Coll. VI. p. 5. In No. 193, we meet with Blank desne, but the Contents has Desire, which is right, as appears from the sequel. In MS. Ed. 29. it is Blank-Surry, and Sury, and Sure, and de Sur. II. 19. de Syry, 31. and here No. 37, it is Dessorre. and we have Samon in Sorry. Lel. Coll. VI. p. 17. Perches, ibid. Eels p. 28. 30. where it is a Potage. whence I conceive it either means de Surrey, i. e. Syria, v. Chaucer. v. Surrey. Or it may mean to be desired, as we have Horsys of Desyr. Lel. Coll. IV. p. 272. See No. 63. and it is plainly written Desire in Godwin de Prsul. p. 697. In this case, the others are all of them corruptions.
Blank Dessorre. v. Blank Desire.
Blank Desne. v. Blank Desire.
Berandyles. MS. Ed. 27.
Bred, Breed. MS. Ed. passim. Bread.
Bove. 167. Above. Chaucer. Belg. Boven.
Blode. 11. alibi. Blod. MS. Ed. 9. Blood.
Batour. 149. of eggs, 161. 179. Batur, 28. Batour. ibid. 19. Batter.
Boter. MS. Ed. 38. Butter.
Borage. 6.
Betes. 6. Beets. Fr. Bete.
Bursen. n. name of a dish. Bursews, No. 179, is a different dish.
Brek. MS. Ed. 6. 23. break, bruise.
Brest, breste. MS. Ed. 1. 14. burst.
Bukkennade. 17. a dish. Buknade, 118. where it means a mode of dressing. vide MS. Ed. 45. 52.
Bryddes. 19. Briddes, 60. 62. Birds, per metathesin. Chaucer.
Brawn of Capons. 20. 84. Flesh. Braun. MS. Ed. 29. v. Chaucer, we now say, brawn of the arm, meaning the flesh. Hence brawn-fall'n. Old Plays, XI. p. 85. Lylie's Euphues, p. 94. 142. Chaucer. Brawn is now appropriated to these rolls which are made of Brawn or Boar, but it was not so anciently, since in No. 32 we have Brawn of Swyne, which shews the word was common to other kinds of flesh as well as that of the Boar; and therefore I cannot agree with Dr. Wallis in deducing Brawn from Aprugna.
Blank maunger. 36. 192. Chaucer writes Blank manger. Blomanger. MS. Ed. 14. 33. 34. II. 7. N. B. a very different thing from what we make now under that name, and see Holme, III. p. 81.
Bronchis. MS. Ed. 55. Branches.
Braan. MS. Ed. II. 10. Bran.
Bet. MS. Ed. II. 21. Beaten.
Broche. MS. Ed. 58. a Spit.
Brewet of Almony. 47. v. Almony. of Ayrenn, or eggs, 91. MS. Ed. 23. Eles in Brewet, 110. where it seems to be composed of Bread and Wine. Muskles in Brewet, 122. Hens in Bruet, MS. Ed. 7. Cold, 131. 134. Bruet and Brewet are French Brouet, Pottage or Broth. Bruet riche, Lel. Coll. IV. p. 226. Beorwete, p. 227, as I take it. Blanche Brewet de Alyngyn, MS. Ed. 13. 23.
Boon. 55. Bone. Chaucer.
Brennyng. 67. 188. burning, per metathesin, from bren or brenne, used by Skelton, in the Invective against Wolsey, and many old authors. Hence the disease called brenning or burning. Motte's Abridgement of Phil. Trans. part IV. p. 245. Reid's Abridgement, part III. p. 149. Wiclif has brenne and bryne. Chaucer, v. bren, Brinne, &c.
Blake. 68. Black. Chaucer.
Berst. 70. 181. 192. burst. Chaucer. A. S. berstan.
Breth. 71. Air, Steam. MS. Ed. N 2. hence brether, breather. Wiclif.
Bronn. 74. brown. A. S. brun.
Butter. 81. 91. 92. 160. Boter, MS. Ed. 38. and so boutry is Buttery. Lel. Coll. IV. p. 281. Almonde Butter. Lel. VI. p. 6. Rabelais, IV. c. 60.
Bynethen. 92. under, beneath. Chaucer, bineth.
Bolas. 95. bullace. Chaucer.
Bifore. 102. before. Wiclif. Matth. xiv. Chaucer has biforne, and byforne.
Brasey. a compound sauce, 107.
Ballac broth. 109.
Brymlent. Tart de Brymlent. 167. v. ad loc.
Bloms. 171. Flowers, Blossoms. Chaucer.
Bothom. 173. bottom, pronounced bothom now in the north. Chaucer, bottym, MS. Ed. 48.
Brode. 189. broad, v. abrode.
Bataiwyng. 189. embatteling. qu. if not misread for bataillyng. See Chaucer, v. batailed.
Bord. MS. Ed. II. 27. board. Chaucer.
Breyt, breth. MS. Ed. 17. 58. Broth.
Blank Surry. MS. Ed. 29. II. 19. v. Blank Desire.
Bismeus. MS. Ed. 16.
C.
C. omitted, v. Cok. v. pluk. v. Pryk. v. Pekok. v. Phifik. v. thyk. on the contrary it often abounds, hence, schulle, should; fresch, fresh; dische, dish; schepys, sheeps; flesch, flesh; fysch, fish; scher, cheer, &c. in MS. Ed. v. Gl. to Chaucer, v. schal.
Craftly. Proem. properly, secundum artem.
Caboches. 4. alibi. Cabbages. f. Fr. Caboche, Head, Pate.
Caraway. 53. v. Junij Etymolog.
Carvon. 152. carved, cut. Corvyn, MS. Ed. II. 19,20. cut. Corue, i. e. corve, 4. cut. v. ycorve. v. kerve.
Canell. passim. Cinamon. Wiclif. v. Pref.
Cuver. MS. Ed. 56. Cover.
Cumpas. by Cumpas, i.e. Compass, 189. by measure, or round. Lel. Coll. IV. p. 263.
Cool. 6. Cole or Colwort. Belg. kool.
Corat. 12. name of a dish.
Culdore. MS. Ed. 25. 27. a Cullender. Span. Coladers.
Caffelys. MS. Ed. 28.
Cranes. 146. Grues. v. ad loc.
Chyballes. 12. Chibolls, 76. young Onions. Littleton. Ital Cibolo. Lat. Cpula, according to Menage; and see Lye.
Colys. MS. Ed. II. see the Pref.
Cawdel. 15. 33. Caudell, Contents. See Junius. of Muskels or Muscles, 124. Cawdel Ferry, 41. In E. of Devon's feast it is Feny.
Conynges. 17. Connynges, 2,3. Coneys, Rabbets.
Calle. 152. Cawl of a Swine.
Connat. 18. a marmolade. v. ad loc.
Clowes. 20. Cloves. v. Pref.
Canuas, or Canvass. 178. Fr, Canevas. Belg. Kanefas.
Coraunte. Raysouns of Coraunte. 14. So Rasyns of Corens, Northumb. Book, p. 19. Raisin de Corinthie. Fr. i.e. of Corinth, whence our Currants, which are small Raisins, came, and took their name. Corance, 17. 21. Coraunce. 50. Coronse, MS. Ed. 12. Raisins are called by way of contradistinction grete Raysouns, 65. 133. See Northumb. Book, p. 11.
Coronse. v. Coraunte.
Chargeant. 192. Stiff. v. ad loc. MS. Ed. writes Charchant, 29, 30 Charghaunt, 33. Charchaunt,
34. Chariaunt. i.e. Charjaunt, 36. II. 24. Chariand. i.e. Charjand, 27.
Comyn. MS. Ed. 39.
Colure. MS. Ed. 5. to colour.
Coneys. 22. seems to be a kind of sauce. MS. Ed. 6. but the recipe there is different, v. ad No. 25.
Chanke. MS. Ed. 20.
Col, Cole. 23. 52. cool, also to strain, 70, 71. alibi. MS. Ed. II. 22. cleared.
Comyn. MS. Ed. II. 18. come.
Cowche. 24. 154. lay. MS. Ed. II. 25. Chaucer, v. Couche.
Cynee. 25. a certain sauce. perhaps the same with Coney. No. 22. Plays in Cynee, 112. Sooles, 119. Tenches, 120. Oysters, 123. Harys [Hares] in Cmee. MS. Ed. 8. where doubtless we should read Cinee, since in No. 51 there it is Cyney. It is much the same as bruet, for Sooles in Cynee here is much the same with Solys in bruet. MS. Ed. II. 13.
Chykens. 27. 33. Chicken is a plural itself. but in MS. Ed. 13. it is Chekenys also; and Chyckyns. Lel. Coll. IV. p. 1. Checonys MS. Ed.
Carnel of Pork. 32. v. ad loc.
Corvyn. v. Carvon.
Curlews. 35. not eaten now at good tables; however they occur in archb. Nevill's feast. Lel. Coll. VI. p. 1. And see Northumb. Book, p. 106. Rabelais iv. c. 59. And Earl of Devon's Feast.
Confit, or Confyt. v. Aneys and Colyandre.
Charlet. 39. a dish. v. ad loc.
Chese ruayn. 49. 166. perhaps of Rouen in Normandy, rouen in Fr. signifies the colour we call roan.
Crems. 52. for singular Cream, written Creme, 85. 183. Crem and
Crym, in MS. Ed. 34. II. 24. Fr. Cresme, Creme.
Cormarye. 53. a dish. qu.
Colyandre. 53. 128. where it is in Confyt rede, or red. White is also used for garnish, 59. [Anglo-Saxon: Celenre], A. S. Ciliandro, Span.
Chyryse. 58. a made dish of cherries, v. ad loc.
Cheweryes. 58. Cherries. v. ad loc. and MS. Ed. II. 18. ubi Chiryes.
Crotoun, 60. a dish. v. ad loc.
Crayton. v. Crotoun.
Cleeve a two. 62. cloven. A.S. [Anglo-Saxon: cleopan].
Cyrip. 64. Sirrup. v. ad loc.
Chyches. 72. Vetches, v. ad loc.
Chawf. 74 warm. Fr. Echauffer, whence Chaucer has Eschaufe.
Clat. 78. a dish. qu.
Chef. Proem, chief. Fr.
Calwar Salmoun. 98. v. ad loc.
Compost. 100. a preparation supposed to be always at hand. v. ad loc.
Comfery. 190. Comfrey. v. ad loc.
Chargeours. 101. dishes. v. ad 126.
Chysanne. 103. to be eaten cold.
Congur. 104. 115. Lel. Coll. VI. p. 6. bis. p. 16. Cungeri are among the fish in Mr. Topham's MS. for the Conger, little used now, see Pennant. III. p. 115.
Coffyns. 113. Pies raised without their lids, 158. 167. 185. 196. MS. Ed. II. 23. 27. In Wiclif it denotes baskets.
Comade. 113. Comadore. 188.
Couertour. 113. Coverture, Lid of a Pye.
Codlyng. 94. grete Codelyng, 114. v. ad loc.
Chawdoun. 115. for Swans, 143. Swan with Chawdron. Lel. Coll. IV. p. 226. which I suppose may be true orthography. So Swann with Chaudron. Earl of Devon's Feast. And it appears from a MS. of Mr. Astle's, where we have among Sawces Swanne is good with Chaldron, that Chaldron is a sauce.
Crome. 131. Pulp, Kernel. Crummes. 159. Chaucer. The Crum is now the soft part of a loaf, opposed to the crust.
Cury. Proem. Cookery. We have assumed it in the title.
Camelyne. 144. a sauce. an Canelyne, from the flour of Canel?
Crudds. 150. 171. Curds, per metathesin, as common in the north.
Crustards. 154. Pies, from the Crust. qure if our Custard be not a corruption of Crustard; Junius gives a different etymon, but whether a better, the Reader must judge. Crustard of fish, 156. of herbs, 157. and in the Earl of Devon's Feast we have un Paste Crustade.
Cryspes. 162. Cryspels. 163. v. ad loc. Fritter Crispayne, Lel. Coll. VI. p. 5. which in Godwin de Prsal p. 697. is Fruter Crispin.
Chawfour. 162. Cowfer, 173. a Chafing dish. Chafer. Lel. Coll. IV. p. 302. v. Junius voce Chafe.
Corose. 171. curiously. perhaps from cure, to cook, Chaucer has corouse, curious.
Clarry. 172. Clary.
Cotagres. 175. a dish. v. ad loc.
Cok. 175. a Cock. sic. Lel. Coll. IV. p. 227.
Chewets. 185. 186. a dish. Rand. Holme, III. p. 78. 81, 82. Birch, Life of Prince Henry, p. 458.
Comadore. v. Comade.
Chastlet. 189. v. ad loc.
Christen. Proem. Christian.
D.
Do. 1, 2. put, cause. MS. Ed. 2. 12. Chaucer. make. 56. done, 48. So Chaucer has do for done.
Dof. do off. 101.
Draw. drawen 2. strained, hence 3. 20. 23. drawe the grewel thurgh straynour. To boil. 2.17. as, drawe hem up with gode brothe. also 51. 74. To put, 14. 41. To make. 28. 47. as, draw an Almand mylke.
Dee. 152. singular of Dice, the Fr. D. v. quare.
Drepee. 19 a dish. qu.
Dates. 20. 52. 158. the fruit.
Dyssh. 24. dish.
Dessorre. 37. v. Blank desire.
Doust. 45. alibi Dust.
Dowhz. 50. Dowh. 92. Dow. MS. Ed. II. 29, Dough, Paste. A.S. [Anglo-Saxon: dah].
Douce Ame. 63. quast a delicious dish. v. Blank Desire.
Drope. 67. drop, to baste. MS. Ed. 28.
Dorry. Sowpes dorry, 82. Sops endorsed. from endore, 187. MS. Ed. 42, II. 6. vide ad 174.
Deel. 113. 170. part, some. v. Sum. Chaucer.
Dicayn. 172. v. ad loc.
Dokks. as Sowre Dokks, 173. Docks.
Dorryle. v. Pomme.
Daryols. 183. a dish. A Custard baked in a Crust. Hear Junius, v. Dairie. 'G. dariole dicitur libi genus, quod iisdem Gallis alias nuncupatur laicteron vel stan de laict.'
Desne. v. Blank Desire.
Desire. v. Blank.
Dressit. 194. dressed. dresse. MS. Ed. 15. et passim. Chaucer in voce. hence ydressy. MS. Ed. II. 18.
Dysis. MS. Ed. 15. dice. v. quare.
Demembre, dimembre. MS. Ed. 31. dismember.
Dows, douze. MS. Ed. 50. II. 21.
Drong. MS. Ed. 54. drunk.
E.
E. with e final after the consonant, for ea, as brede, bread; benes, beans; bete, beat; breke, break; creme, cream; clere, clear; clene, clean; mede, mead; mete, meat; stede, stead; whete, wheat; &c.
E with e final after the consonant, for ee, as betes, beets;
chese, cheese; depe, deep; fete, feet; grene, green; nede, needful; swete, sweet.
Endorre. MS. Ed. 42. endorse.
Ete. 103. eat. eten, 146. eaten. etyn. MS. Ed. 3. A.S. [Anglo-Saxon: etan]. MS. Ed. 48. oat.
Enforse. MS. Ed. II. 20. seasoned.
Erbes. 7. herbs; herb's, 63. erbys, 151. Eerbis, 157.
Eyren, and Ayren. 7, 8. 15. Eyryn, S. Ed. 1. Eggs. 'a merchant at the N. Foreland in Kent asked for eggs, and the good wyf answerede, that she coude speak no Frenshe—another sayd, that he wolde have eyren, then the good wyf sayd that she understood hym wel.' Caxton's Virgil,
in Lewis' Life of Caxton, p. 61. who notes 'See Sewel's 'Dictionary, v. Ey.' add, Urry's Chaucer, v. Aye and Eye. Note here the old plural en, that eggs is sometimes used in our Roll, and that in Wicht eye, or ey is the singular, and in the Germ. See Chaucer. v. Aie, and Ay.
Eowts. 6. v. ad loc.
Egurdouce. 21. v. ad loc. of Fysshe, 133. Egge dows, MS. Ed. 50. mal. Egerduse. ibid. II. 1. Our No. 58, is really an Eagerdouce, but different from this here. A Seville Orange is Aigre-douce. Cotgrave.
Esy. 67. easy. eselich, 113. easily. Chaucer.
Eny. 74. 173. any.
Elena Campana. 78. i.e. Enula Campana, Elecampane.
Erbowle. 95. a dish. v. ad loc.
Erbolat. 172. a dish. v. ad loc.
Eerys, Eris. 177. 182. 55. Ears. Eyr. MS. Ed. 44. Chaucer has Ere and Eris.
Elren. 171. Elder. Eller, in the north, without d.
Erne. 174. qu.
Euarund. MS. Ed. 3.
Eelys. 101. Eels. Elys, Helys. MS. Ed. II. 15. 24. Elis. Chaucer.
F.
Forced. 3. farced, stuft. we now say, forc'd-meat, yfarced, 159, 160. enforsed. MS. Ed. II. 20. fors, 170. called fars, 150. it seems to mean season, No. 4. Mixt. 4 where potage is said to be forced with powdour-douce.
Fort. passim. strong. Chaucer.
Fresee. MS. Ed. 47.
Fenkel. 6. 77. Fenel, 76. 172. Fenell, 100. Fennel. Germ. Venikol. Belg. Venckel.
Forme. Proem. 95. forme.
Funges. 10. Mushrooms, from the French. Cotgrave. Holme III. p. 82. The Romans were fond of them.
Fesants. 20. 35.
Fynelich wel. 192. very wel, constantly.
Fro. 22. MS. Ed. 50. Chaucer. from. So therfro. 53. Lel. Coll. IV. p. 266. Chaucer.
Fleysch. 24. Fleissh, 37. Flesh, A. S. le. Germ. Fleisc.
Feneboyles. MS. Ed. II. 22.
Fyletts. 28. Fillets.
Florish and Flour. 36. 38. 40. Garnish. Lel. Coll. VI. p. 17. 23. Chaucer, v. Floure.
Foyles. 49. rolled Paste. Foyle of dowhz, 50. 92. et per se, 148. 53. Foile of Paste, 163. Leaves of Sage, 161. Chaucer. v. ad 175. hence Carpe in Foile. Lel. Coll. IV. p. 226. a Dolphin in Foyle, a suttletie. VI. p. 5. Lyng in Foyle, p. 16. Cunger. Ibid. Samon. Ibid. Sturgen. p. 17. et v. p. 22. N.B. Foyle in these cases means Paste.
Fars. v. forced.
Fle. 53. flea, flaw. MS. Ed. II. 33. flawe, flein, flain, flawed. 10. 13. 15.
Fonnell. 62. a dish.
Frot. MS. Ed. II. 17. rub, shake, frote, Chaucer.
Feyre. 66. MS. Ed. II. 18. 22. Feir. Chaucer. Fair.
Ferthe. 68. Fourth, hence Ferthing or Farthing.
Furmente. 69. 116. Furmenty, MS. Ed. I. Formete. Ibid. 48. Formenty, Ib. II. 30. from Lat. Frumentum, per metathesin; whence called more plausibly Frumity in the north, and Frumetye in Lel. Collect. IV. p. 226. VI. p. 5. 17. 22. but see Junius, v.
Formetie.
Frenche. 73. a dish. v. ad loc.
Fest. MS. II. 18. Feast. Chaucer.
Fygey. 89. because made of Figs. Fygs drawen. 103. MS. Ed. II. 3.
Found. 93. mix. dissolve, 193. fond. 188. v. y fonded. Lye, in Junii Etym. v. Founder.
Fete. 102. Chaucer. Fet, MS. Ed. 44. Feet.
Flaumpeyns. 113. 184.
Ferst. MS. Ed. II. 30. First.
Fanne. 116. to fan or winnow. A. S. pann, Vannus.
Frytour. 149, 150, 151. Fruturs. MS. Ed. 19. 40. Fritters. Fruter, Lel. Coll. IV. p. 227. Frytor. VI. p. 17.
Flaunne. 163. Flownys. MS. Ed. II. 27. Fr. Flans, Custards. Chaucer. v. Slaunnis. Et v. Junium voce Flawn.
Feel. 168. hold, contain, perhaps same as feal, occultare, abscondere, for which see Junii Etymol.
Fuyre. 188. Fire. Fyr fort. 192. a strong Fire. Fere, Chaucer. Fyer, Lel. Coll. IV. p. 296. Belg. Vuyn, Fere. MS. Ed. 58.
Ferry. v. Cawdel.
Flowr, Flowre. MS. Ed. 2. 19. Flour.
Fronchemoyle. MS. Ed. 15.
Froys. MS. Ed. 18. Fraise.
Farsure. MS. Ed. 28. stuffing.
Forsy. MS. Ed. 38. season.
G.
Gronden. 1. 53. ground or beaten. to grynde is to cut or beat small. 3. 8. 13. for compare 14. yground 37. 53. 105. to pound or beat in a mortar. 3. MS. Ed. 5.
Gode. No. 1. alibi, good, strong. Chaucer. god, MS. Ed. passim.
Grete. mynced. 2. not too small. gretust, 189. greatest. gret, MS. Ed. 15. and Chaucer.
Gourdes. 8. Fr. gouhourde.
Gobettes. 16. 62. Gobbettys, Gobettis. MS. Ed. 9. alibi. Chaucer. Gobbins, Holme III. p. 81, 82. large pieces. Wiclif. Junii Etym.
Grees. 17. 101. Grece, 18. alibi. MS. Ed. 8. 14. 32. alibi, whyte Grece, 18. Fat, Lard, Conys of high Grece. Lel. Coll. IV. p. 226. qu.
Gravey. 26, 27. Grave. MS. Ed. II. 20. Gravy. Lel. Coll. VI. p. 10.
Galyntyne. 28. 117. a preparation seemingly made of
Galingale, &c. 129. and thence to take its name. See a recipe for making it, 138. as also in MS. Ed. 9. Bread of Galyntyne, 94. Soupes of Galyntyne, 129. Lampervey in Galantine. Lel. Coll. IV. p. 226. VI. p. 22. Swanne, VI. p. 5.
Garlete and Garlec. 30. 34. Garlick. A.S. [Anglo-Saxon: garleac].
Grapes. 30. 34.
Galyngale. 30. the Powder, 47. the long-rooted Cyperus. Gl. to Chaucer. See Northumberland Book, P. 415.
Gleyre. of Ayrenn. 59. the white, from Fr. glaire. Chaucer. Lear or Leir of an Egg. Holme interprets it the White beaten into a foam.
Goon. 59. MS. Ed. 1. go. Belg. gaen.
Gylofre. 65. Gelofre. MS. Ed. 27. cloves; for see No. 30, 31. 40. there; from Gr. [Greek: charuophullon].
Gyngawdry. 94. a dish.
Grave. MS. Ed. II. 20. Gravey.
Gele. 101, 102. Jelly. Fr. Gele.
Gawdy Grene. 112. perhaps, Light Green.
Gurnards. 115.
Greynes de Parys. 137. and so Chaucer, meaning Greynes de paradys, or greater Cardamoms. See Dr. Percy on Northumb. Book, p. 414. Chaucer has Greines for Grains. and Belg. Greyn.
Grate. 152. v. i or y grated.
Gastbon. 194. f. Gastbon, quasi Wastbon, from Wastel the finest Bread, which see. Hence the Fr. Gasteau.
Gyngynyr, Gyngenyr, Gyngyner, Gyngener. MS. Ed. 3, 4. 13. 24. Ginger. Gyngyner-bred, 32.
Grotys. MS. Ed. II. Oat-meal Grotes, i.e. Grits.
Grydern, Grydern, Gredern. MS. Ed. 25. 44. II. 11.
H.
H. for th, as hem, them; her, their; passim. Hare, 121. Chaucer. Wiclif. It is sometimes omitted; as wyt and wyte, white. Sometimes abounds, as schaldyd. MS. Ed. 7. II. scalded. v. Thowehe.
Hye. Proem. high. hy, MS. Ed. 44. A. S. Heah.
Hem. 1, 2. i.e. hem; them. Lye in Junii Etym.
Hulle. 1. a verb, to take off the husk or skin. Littleton. Hence Hulkes, Husks or Hulls, as 71. Holys, MS. Ed. 1. Sax. helan, to cover. v. Lye in Junii Etym. v. Hull.
Hulkes. v. Hulle.
Hewe. 7. cut, mince. yhewe, 12. minced, hewn. MS. Ed. 6. 9. hewin, Chaucer. A. S. heyan.
Hakke. 194. MS. Ed. 23. hack, bruise. Junii Etym. v. hack. MS. Ed. has also hak and hac.
Hebolace. 7. name of a dish.
Herdeles. MS. Ed. 56. Hurdles.
Hennes. 17. 45. including, I presume, the whole species, as Malard and Pekok do below.
Hool. 20. 22. alibi. hole, 33. 175. hoole, 158. whole. Chaucer has hole, hool, and hoolich; and Wiclif, hole and hool. MS. Ed. has hol and hole.
Hooles. 162. Holes.
Holsomly. Proem, wholesomely.
Herthe. MS. Ed. 57. Earth.
Hit. 20. 98. 152. it. hytt. Northumb. Book, p. 440. Hit, Gloss. Wiclif. in Marg. A. S. [Anglo-Saxon: hit].
Hoot. 21. alibi. hot.
Hares. 23.
Hoggepot. 31. v. ad loc.
Hochee. 34. hach, Fr. but there is nothing to intimate cutting them to pieces.
Hersyve. MS. Ed. II. 2. Hair-sieve. her is hair in Chaucer.
Helde. 50. 154. throw, cast, put. v. 189. Heelde, poured, shed. Wiclif. and Lye in Junii Etym. v. Held.
Holde. 189. make, keep. MS. Ed. II. 32, 33.
Hawtheen. 57. Hawthorn. Junius, v. Haw.
Hatte. 59. bubling, wallop. quasi the hot, as in Chaucer. from A.Sax. [Anglo-Saxon: hatt].
Hong. 67. hing, or hang. Chaucer. MS. Ed. 48.
Honde. 76. hand. Chaucer. So in Derbyshire now.
Heps. 84. Fruit of the Canker-rose. So now in Derbyshire, and v. Junius, voce Hippes.
Hake. 94. 186. a Fish. v. ad loc.
Hilde. 109. to skin, from to hull, to scale a fish, 119. vide 117. 119. compared with MS. Ed. II. 13.
Herons. 146. MS. Ed. 3. Holme, III. p. 77, 78. but little used now. Heronsew. Lel. Coll. IV. p. 226. Heronshawe. VI. p. I. Heronsews. Chaucer. The Poulterer was to have in his shop Ardeas sive airones, according to Mr. Topham's MS. written about 1250. And Heronns appear at E. of Devon's Feast.
Holke. 173. qu. hollow.
Hertrowee. 176. a dish. Hert is the Hart in Chaucer, A.S. [Anglo-Saxon: heort].
Hi. MS. Ed. 27. they.
Hevyd. MS. Ed. 21. v. ad loc.
Hom. MS. Ed. 56. Home.
I.
I. 2. for e. Proem. So ith for eth. Ibid.
in. 30. et spius. in. inne, 37. alibi.
Jushell. 43. a dish. v. ad loc.
Is. plur. for es. 52. 73. Proem. Nomblys. MS. Ed. 12. Nombles. v. Pees. Rosys, 177, Roses.
I. for y. v. y.
Iowtes. v. Eowtes.
Irne. 107. Iren, Chaucer. and the Saxon. Iron.
Juys. 118. 131. Jus, MS. Ed. II. 17. the Fr. word, Ieuse, Chaucer.
K.
Kerve. 8. cut. kerf, 65. MS Ed. 29. v. carvon, and Chaucer, voc. Carfe, karft, kerve, kerft.
Kydde. 21. Flesh of a Kid. Kedys. MS. Ed. 13. Kids.
Keel. 29. 167. 188. MS. Ed. 1. Gl. to Chaucer and Wiclif, to cool.
Kyt. 118. alibi. MS. Ed. 19. ket, Ibid. II. 15. to cut. kyted, cut. Lel. Coll. IV. p. 298. Chaucer, v. Kitt.
Keintlick. v. queintlick.
Kyrnels. 189. a species of battlements, from kernellare; for which see Spelman, Du Fresne, and Chaucer.
Kever. MS. Ed. 2. cover.
Kaste, kest. MS. Ed. 6. 10. cast. v. ad loc.
Kow. MS. Ed. 38. Cow.
L.
L. for ll. MS. Ed. spe.
Lat. 9. 14. alibi. MS. Ed. 1, 2. Let. Chaucer. Belg. laten. latyn. MS. Ed, II. 5. let.
Lire, and Lyre. 3. 14. 45. MS. Ed. spe. the fleshy part of Meat. A.S. [Anglo-Sxon: lire]. See Lyre in Junii Etymol. Also a mixture, as Dough of Bread and raw Eggs, 15. hence 'drawe a Lyre of Brede, Blode, Vyneg, and Broth,' 25. So Lyour and Layour. II. 31. all from lye, which see. Lay seems to mean mix, 31. as layour is mixture, 94.
Lye it up. 15. to mix; as alye, which see.
Leke. in sing. 10. 76. Leeks.
Langdebef. 6. an herb. v. ad loc. Longdobeefe Northumberland Book. p. 384. Bugloss.
Lytel. 19. passim. Litul and litull, 104. 152. 'a litel of Vynegar,' 118. of Lard, 152.
Loseyns, Losyns. 24. 92. on fish-day, 128. a Lozenge is interpreted by Cotgrave, 'a little square Cake of preserved herbs, flowers, &c.' but that seems to have no concern here. Lozengs. Lel. Coll. IV. p. 227.
Lyche. 152. like. lichi. Wiclif. lich. Chaucer. ylich. Idem.
Lombe. 62. Lamb. hence Wiclif, Lomberen, Lambs. Chaucer, and Germ.
Leche Lumbard. 65. from the country doubtless, as the mustard, No. 100. See also Lel. Coll. VI. p. 6. 26. Leches. MS. Ed. 15. are Cakes, or pieces. Rand. Holme makes Leach, p. 83. to be 'a kind of Jelly made of Cream, Ising-glass, Sugar, and Almonds, &c.' The Lessches are fried, 158. v. yleeshyd. Leyse Damask. Lel. Coll. IV. p. 226. Leche baked. VI. p. 5. Partriche Leiche. Ibid. Leche Damaske. Ibid. See also, p. 10. Leche Florentine, p. 17. Leche Comfort. Ibid. Leche Gramor. Ibid. Leche Cypres, p. 26. which in Godwin de Prsul. p. 697. is Sipers, mal.
Lete Lardes. 68. v. ad loc.
Lave. 76. wash.
Leyne. 82. a Layer.
Lewe water. 98. Lews water, MS. Ed. II. 10. warm; see Gloss. to Wiclif. and Junius. v. Lukewarm.
Lumbard Mustard. 100. from the country. v. Leche. how made, No. 145.
Lef. MS. Ed. 56. leave. Lefe, Chaucer.
Lite. 104. a few, alite, as they speak in the North. Chaucer, v. Lite, and Lyte, and Mr. Lye in his Junius.
Laumpreys. 126. Lampreys, an Eel-like Sea Fish. Pennant, Brit. Zool. III. p. 68.
Laumprons. 127. the Pride. Pennant, Ibid. p. 61. See Lel. Coll. VI. p. 6. 17. bis 23. Mr. Topham's MS. has Murenulas sive Lampridulas.
Looches, Loches. 130. 133. the fish.
Lardes of Swyne. 146. i.e. of Bacon. hence lardid, 147. and Lardons. MS. Ed. 3. 43. from the Fr. which Cotgrave explains Slices of Lard, i.e. Bacon. vide ad 68.
Lorere tre. MS. Ed. 55. Laurel tree. Chaucer.
Lyuours. 152. Livers. A.S. [Anglo-Saxon: lyper].
Led. MS. Ed. 56. carry. lide, Chaucer.
Lenton. 158. Lent.
Lynger. 159. longer. Chaucer has longer and lengir. v. Lange.
Lopuster, Lopister. MS. Ed. II. 7. 16. v. Junii Etymolog.
Lust. as, hym lust. Proem, he likes. Chaucer, v. Lest.
Lewys. MS. Ed. 41. Leaves. Lefe, Chaucer. v. Lef.
Lie. Liquor. Chaucer. MS. Ed. 48.
Ley. MS. Ed. 6. lay.
Lese, les. MS. Ed, 14. II. 7, 8. pick. To lease, in Kent, is to glean.
M.
Make. 7. MS. Ed. 12. 43. II. 12. to dress. make forth, 102. to do. MS. Ed. II. 35.
Monchelet. 16. a dish.
Mylk, Melk. MS. II. 30. Milk of Almonds, 1. 10. 13. alibi.
Moton. 16. MS. Ed. 1. Mutton, See Lel. Coll. IV. p. 226. Flemish. Motoen.
Mawmenee. 20. 193. a dish. v. ad loc. how made, 194. Mamane. Lel. Coll. IV. p. 227. Mamonie. VI. p. 17. 22. royal, 29. Manmene, MS. Ed. 29, 30. Mamenge. E. of Devon's Feast.
Morterelys. v. Mortrews.
Medle. 20. 50. alibi. to mix. Wiclif. Chaucer.
Messe. to messe the dysshes, 22. messe forth, 24.
Morre. 38. MS. Ed. 37. II. 26. a dish. v. ad loc.
Mortrews. 45. Mortrews blank, 46. of fish, 125. Morterelys, MS. Ed. 5. where the recipe is much the same. 'meat made of boiled hens, crummed bread, yolk of eggs, and safron, all boiled together,' Speght ad Chaucer. So called, says Skinner, who Writes it mortress, because the ingredients are all pounded together in a mortar.
Moscels. 47. Morsels. Chaucer has Morcills. Moscels is not amiss, as Mossil in Chaucer is the muzle or mouth.
Mete. 67. A.S. and Chaucer. Meat. Meetis, Proem. Meats. It means also properly, MS. Ed. II. 21. Chaucer.
Myng. 68. MS. Ed. 30. ming, 76. meng, 127. 158. MS. Ed. 32. Chaucer. to mix. So mung, 192. is to stir. Wiclif. v. Mengyng. A.S. [Anglo-Saxon: mengan].
Morow. at Morow. 72. in the Morning. MS. Ed. 33. a Morrow, Chaucer. on the Morow. Lei. Coll. IV. p. 234.
Makke. 74. a dish.
Meel, Mele. 86. 97. Meal. Melis, Meals. Chaucer. Belg. Meel.
Macrows. 62. Maccharone. vide ad locum.
Makerel. 106.
Muskles, Muskels. 122. Muscles. A.S. [Anglo-Saxon: murcule].
Malard, Maulard. 141. meaning, I presume, both sexes, as ducks are not otherwise noticed. Holme, III. p. 77. and Mr. Topham's MS.
Mylates, whyte. 153. a dish of pork, 155.
Myddell. 170. midle. myddes. 175. the same.
Mawe. 176. Stomach of a Swine. Chaucer. Junii Etym.
Moold. 177. Mould.
Maziozame. 191. Marjoram. See the various orthographies in Junius, v. Majoram.
Male Marrow. 195. qu.
Moyle. v. Ris. v. Fronchemoyle.
Mulberries. 99. 132. v. Morree.
Myce, myse. MS. Ed. 8. 15. mince, myed. II. 19. minced, ymyed, 35. for ymyced. myney, II. 3. myneyd, II. 1.
Mo. MS. Ed. 38. more. Chaucer.
Maner. of omitted. MS. Ed. 45. 47, 48. II. 2. 28.
Mad, ymad. MS. Ed. II. 9. made.
Mychil. MS. Ed. 48, much. Chaucer, v. moche. Junius v. mickel.
Myntys. MS. Ed. II. 15. Mint. Myntys, Brit.
N.
A Nost, I. crasis of an Oste, or Kiln; frequent in Kent, where Hop-oste is the kiln for drying hops. 'Oost or East: the same that kiln or kill, Somersetshire, and elsewhere in the west,' Ray. So Brykhost is a Brick-kiln in Old Parish-Book of Wye in Kent, 34 H. VIII. 'We call est or oft the place in the house, where the smoke ariseth; and in some manors austrum or ostrum is that, where a fixed chimney or flew anciently hath been,' Ley, in Hearne's Cur. Disc. p. 27. Mannors here means, I suppose manor-houses, as is common in the north. Hence Haister, for which see Northumb. Book, p. 415. 417. and Chaucer, v. Estris.
Noumbles. 11. 13. Entrails of any beast, but confined now to those of a deer. I suspect a crasis in the case, quasi an Umble, singular for what is plural now, from Lat. Umbilicus. We at this day both say and write Umbles. Nombles, MS. Ed. 12. where it is Nomblys of the venyson, as if there were other Nomblys beside. The Fr. write Nombles.
Non. 68. no. Chaucer. A.S. nan.
Nyme. 114. take, recipe. Sax. niman. Chaucer. used in MS. Ed. throughout. See Junius. v. Nim.
Notys. 144. Wallenotes, 157. So Not, MS. Ed. II. 30. Chaucer. Belg. Note.
Nysebek. 173. a dish. quasi, nice for the Bec, or Mouth.
Nazt, nozt. MS. Ed. 37. not.
O.
Oynons. 2. 4. 7. Fr. Oignons. Onions.
Orage. 6. Orache.
Other, oother. 13, 14. 54. 63. MS Ed. spe. Chaucer. Wiclif. A.S. [Anglo-Saxon: oer]. or.
On, oon. 14. 20. alibi. in. as in the Saxon. One MS. Ed 58. II. 21. Chaucer.
Obleys. 24. a kind of Wafer, v. ad loc.
Onys. MS. Ed. 37. once, ones, Chaucer, v. Atones, and ones.
Onoward, onaward. 24. 29. 107. onward, upon it.
Of. omitted, as powder Gynger, powder Gylofre, powder Galyngale. abounds, v. Lytel.
Oot. 26. alibi. Oat. Otyn. MS. Ed. II. Oaten.
Opyn. MS. Ed. 28. open.
Offall. 143. Exta, Giblets.
Oystryn. MS. Ed. II. 14. Oysters.
Of. Proem. by.
Ochepot. v. Hochepot.
Ovene. i. Oven. A.S. [Anglo-Saxon: oren]. Belg. Oven. 0vyn, MS. Ed. II. 16.
Olyve, de Olyve, Olyf, Dolyf, MS. Ed. Olive.
Owyn. MS. Ed. 22. own.
P.
Plurals increase a syllable, Almandys, Yolkys, Cranys, Pecokys, &c. So now in Kent in words ending in st. This is Saxon, and so Chaucer.
Plurals in n, Pisyn, Hennyn, Appelyn, Oystrin.
Powdon douce. 4. Pref.
Powdon fort. 10, ii. v. Pref.
Pasturnakes. 5. seems to mean Parsnips or Carrots, from Pastinaca. Pasternak of Rasens, 100. of Apples, 149. means Pastes, or Paties.
Persel. 6. 29. alibi. Persele MS. Ed. II. 15. Fr. Persil. Parsley. Parcyle. MS. Ed. 32.
Pyke, pike. 18. 76. pick. Chaucer, v. Pik.
Pluk. 76. pluck, pull. A. S. pluccian.
Pellydore. 19. v. ad loc.
Peletour. 104. v. ad 19.
Paast. MS. Ed. II. 29. Paste.
Potell. 20. Pottle.
Pyncs. 20. alibi, v. Pref.
Pecys. 21. alibi. Pece, 190. Pecis, MS. Ed. 12. Chaucer. Pieces, Piece, i.
Peper. 21. 132. MS. Ed. i6. has Pepyr. Pip. 140. 143. MS. Ed. 9. Pepper. A. S. peopor and pipor.
Papdele. 24. a kind of sauce. probably from Papp, a kind of Panada.
Pise, Pisyn, MS. Ed. 2. Pease.
Peers. 130. 138. Pers, 167. Perys, MS. Ed. II. 23. Pears. Pery, a Pear tree, Chaucer.
Possynet. 30. 160. a Posnet.
Partruches. 35. 147. Partyches, Contents. Partridges. Perteryche, E. of Devon's Feast.
Panne. 39. 50. a Pan. A.S. Panna.
Payndemayn. 60. 139. where it is pared. Flour. 41. 162. 49, white Bread. Chaucer.
Par. MS. Ed. 19. pare.
Peions. 18. 154. Pigeons. If you take i for j, it answers to modern pronunciation, and in E. of Devon's Feast it is written Pejonns, and Pyjonns.
Pynnonade. 51. from the Pynes of which it is made. v. Pynes. Pynade or Pivade. MS. Ed. II. 32.
Pryk. 53. prick. Pettels. 56. Legs. We now say the Pestels of a lark. of veneson, Lel. Collect. IV. p. 5. Qu. a corruption of Pedestals.
Payn foindew. 59. fondew, Contents, v. ad loc.
Peskodde. 65. Hull or Pod of Pease, used still in the North. v. Coddis in Wiclif, and Coddes in Junii Etymolog.
Payn Ragoun. 67. a dish. qu.
Payn puff, or puf. 196. Payne puffe. E. of Devon's Feast.
Pownas. 68. a colour. qu. v. Preface.
Porpays, Porpeys. 69. 108. salted, 116. roasted, 78. Porpus or Porpoise. Porpecia, Spelm. Gl. v. Geaspecia, which he corrects Seaspecia. It is surprising he did not see it must be Graspecia or Craspiscis, i.e. Gros or Crassus Piscis, any large fish; a common term in charters, which allow to religious houses or others the produce of the sea on their coasts. See Du Cange in vocibus. We do not use the Porpoife now, but both these and Seals occur in Archb. Nevill's Feast. See Rabelais, IV. c. 60. and I conceive that the Baln in Mr. Topham's MS. means the Porpus.
Perrey. 70. v. ad loc.
Pesoun. 70, 71. Pise, Pisyn., MS. Ed. 2. Pease. Brit. Pysen.
Partye. 71. a partye, i.e. some. MS. Ed. 2. Chaucer.
Porrectes. 76. an herb. v. ad loc.
Purslarye. 76. Purslain.
Pochee. 90. a dish of poached Eggs, v. Junius, voce Poach.
Powche. 94. Crop or Stomach of a fish. Paunches, 114, 115.
Pyke. ici. the fish. v. ad loc.
Plays. 101. 105. 112. Plaise; the fish. Places, Lel. Coll. VI. p.6.
Pelettes. 11. Balls. Pellets. Pelotys. MS. Ed. 16.
Paunch. v. Powche.
Penne. 116. a Feather, or Pin. MS. Ed. 28. Wiclif. v. Pennes.
Pekok. 147. Peacock. Pekokys, MS. Ed. 4. where same direction occurs. Pekok. Lel. Coll. IV. p. 227.
presse. 150. to press. Chaucer.
Pyner. 155. qu. v. Pref.
Prunes. 164. Junius in v. Prunes and Damysyns.. 167. Prunes Damysyns. 156. 158. Primes, 169. should be corrected Prunes. Prunys, MS. Ed. II. 17. Prognes. Lel. Coll. VI. p. 17. Prune Orendge, an Orange Plumb, p. 23. Prones, Northumb. Book, p.19. plant it with Prunes, 167. stick it, Lel. Coll. VI. p.5. 16 22. As the trade with Damascus is mentioned in the Preface, we need not wonder at finding the Plumbs here.
Primes, v. Prunes.
Prews of gode past. 176. qu.
Potews. 177. a dish named from the pots used.
Pety peruant. 195. Petypanel, a marchpayne. Lel. Coll. VI. p.6.
Parade. hole parade. 195. qu.
Plater. MS. Ed. II. 9. Platter.
Puff. v. Payn.
Phitik. Proem. Physick.
Poumegarnet. 84. Poungarnetts, MS. Ed. 39. Powmis gernatys. Ibid. 27. Pomgranates, per metathesin.
Penche. MS. Ed. 36.
Partyns. MS. Ed. 38. Parts.
Pommedorry. MS. Ed. 42. Poundorroge, 58. Pomes endoryd. E. of Devon's Feast.
Pommys morles. MS. Ed. II. 3.
Porreyne. MS. Ed. II. 17. Porrey Chapeleyn, 29.
Q.
Quare. 5. It seems to mean to quarter, or to square, to cut to pieces however, and may be the same as to dyce. 10. 60. Dice at this time were very small: a large parcel of them were found under the floor of the hall of one of the Temples, about 1764, and were so minute as to have dropt at times through the chinks or joints of the boards. There were near 100 pair of ivory, scarce more than two thirds as large as our modern ones. The hall was built in the reign of Elizabeth. To
quare is from the Fr. quarrer; and quayre or quaire, subst. in Chaucer, Skelton, p. 91. 103. is a book or pamphlet, from the paper being in the quarto form. See Annal. Dunstap. p. 215, Ames, Typ. Antiq. p. 3. 9. Hence our quire of paper. The later French wrote cahier, cayer, for I presume this may be the same word. Hence, kerve hem to dyce, into small squares, 12. Dysis, MS. Ed. 15.
Quybibes. 64. Quibibz. MS. Ed. 54. alibi. Cubebs.
Quentlich. 162. keyntlich, 189. nicely, curiously. Chaucer. v. Queintlie.
Quayle. 162. perhaps, cool. it seems to mean fail or miscarry. Lel. Coll. VI. p. II. sink or be dejected, p. 41. See Junius, v. Quail.
Queynchehe. 173. f. queynch. but qu.
R.
R. and its vowel are often transposed. v. Bryddes, brennyng, Crudds, Poumegarnet, &c.
Rapes. 5. Turneps. Lat. Rapa, or Rapum. vide Junium in voce.
Ryse. 9. 194. Rys, 36. alibi. MS. Ed. 14. Ryys, 192. the Flower, 37. Rice. Fr. Ris. Belg. Riis.
Roo. 14. Roe, the animal.
Rede. 21. alibi, red. A.S. [Anglo-Saxon: read].
Roost. 30. alibi, rowsted, 175. substantive, 53. to rost. Belg. roosten.
Rether. Ms. Ed. 43. a beast of the horned kind.
Ramme. 33. to squeeze. but qu.
Rennyns. 65. perhaps, rennyng, i. e. thin, from renne, to run. Leland Itin. I. p. 5, 6. alibi. Skelton, p. 96. 143. alibi. indeed most of our old authors. Lel. Coll. IV. p. 287, 288. Chaucer.
Ruayn. v. Chese.
Rape. 83. a dish with no turneps in it. Qure if same as Rapil, Holme III. p. 78. Rapy, MS. Ed. 49.
Resmolle. 96. a dish. v. ad loc.
Ryal. 99. ryallest. Proem. royal. Lel. Coll. IV. p. 250. 254. VI. p. 5. bis. 22. Chaucer. v. Rial.
Rote. 100. Root. Rotys, MS. Ed. 32. Chaucer. Junius, v. Root.
Roo Broth. MS. Ed. 53.
Roche. 103. the fish. Lel. Coll. VI. p. 6.
Rygh. 105. a fish. perhaps the Ruffe.
Rawnes. 125. Roes of fish. Lye in Junius. v. Roan.
Rest. MS. Ed. rustied, of meat. Restyn, restyng. No. 57. Rustiness. Junius. v. Restie.
Rasyols. 152. a dish. Ransoles. Holme III. p. 84.
Reyn. Ms. Ed. 57. Rain. Chaucer.
Rysshews. 182. name of a dish. qu.
Rew de Rumsey. MS. Ed. 44.
Ryne hem on a Spyt. 187. run them on a spit.
Rosty. MS. Ed. 44. rost.
Rounde. 196. round. French.
Rosee. 52. a dish. v. ad loc.
Resenns. 100. Raysons, 114. Raisins. used of Currants, 14. v. ad loc. Reysons, Reysins. MS. Ed. II. 23. 42. Rassens Pottage, is in the second course at archp. Nevill's Feast.
S.
Spine. v. Spynee.
Sue forth. 3. et passim. serue. 6. 21. From this short way of writing, and perhaps speaking, we have our Sewers, officers of note, and sewingeis, serving, Lel. Coll. IV. p. 291. unless mis-written or mis-printed for shewinge.
Slype. II. slip or take off the outer coat. A. S. [Anglo-Saxon: slipan].
Skyrwates. 5. 149. Skirrits or Skirwicks.
Savory. 6. Sauuay. 30. 63. Sawey. 172.
Self. 13. same, made of itself, as self-broth, 22. the owne broth, 122. MS. Ed. 5. 7. Chaucer.
Seth. passim. MS. Ed. I, 2. Chaucer, to seeth. A. S. [Anglo-Saxon: seothan]. Seyt. MS. Ed. I. to strain. 25. 27.
Smite and smyte. 16. 21. 62. cut, hack. A. S. [Anglo-Saxon: smitan].
Sode. v. Ysode.
Storchion. MS. Ed. II. 12. v. Fitz-Stephen. p. 34.
Sum. 20. sumdell, 51. somdel, 171. some, a little, some part. Chaucer has sum, and somdele. A. S. [Anglo-Saxon: sum].
Saunders. 20. used for colouring. MS. Ed. 34. v. Northumb. Book, p. 415. Sandall wood. The translators of that very modern book the Arabian Nights Entertainments, frequently have Sanders and Sandal wood, as a commodity of the East.
Swyne. 146. alibi. Pork or Bacon. MS. Ed. 3. Bacon, on the contrary, is sometimes used for the animal. Old Plays, II. p. 248. Gloss. ad X Script. in v.
See. MS. Ed. 56. Sea. Chaucer.
Sawge. 29. Sauge, 160. MS. Ed. 53. Sage. Pigge en Sage. E. of Devon's Feast.
Shul. 146. schul. MS. Ed. 4. should, as No. 147. schulle, schullyn. MS. Ed. 3. 7.
Sawse Madame. 30. qu. Sauce.
Sandale. MS. Ed. 34.
Sawse Sarzyne. 84. v. ad loc.
Serpell. 140. wild Thyme. Serpyllum.
Sawse blancke. 136.
Sawse noyre. 137. 141.
Sawse verde. 140.
Sow. 30. to sew, suere. also 175. A. S. [Anglo-Saxon: siwian].
Stoppe. 34. 48. to stuff.
Swyng. 39. 43. alibi. MS. Ed. 20. 25. alibi. to shake, mix. A. S. [Anglo-Saxon: swengan].
Sewe. 20. 29. 40. Sowe. 30. 33. alibi. MS. Ed. 38. Chaucer. Liquor, Broth, Sous. Wiclif. A. S. [Anglo-Saxon: sea]. v. Lye in 2d alphabet.
Schyms. MS. Ed. 38. Pieces.
Stondyng. 45, 46. 7. stiff, thick.
Smale. 53. alibi. small. Lel. Coll. IV. p. 194.
Spynee. 57. v. ad loc.
Straw. 58. strew. A. S. [Anglo-Saxon: streawian].
Sklyse. 59. a Slice, or flat Stick for beating any thing. Junius. v. Sclise.
Siryppe. 64. v. ad loc.
Styne. 66. perhaps to close. v. ystyned. A. S. tynan.
Stere. 67. 145. to stir. Chaucer. A. S. [Anglo-Saxon: styrian].
Sithen. 68. ssithen, 192. then. Chaucer. v. seth and sithe. A. S. [Anglo-Saxon: sian]. sithtyn, sethe, seth, syth. MS. Ed. then.
Salat. 76 a Sallad. Saladis, Sallads. Chaucer. Junius, v. Salad.
Slete Soppes. 80. slit. A. S. [Anglo-Saxon: slitan].
Spryng. 85. to sprinkle. Wiclif. v. sprenge. A. S. [Anglo-Saxon: sprengan].
Samoun. 98. Salmon. So Lel. Coll. VI. p. 16, 17. Fr. Saumon.
Stepid. 109, 110. steeped, Frisiis, stippen.
Sex. 113. 176. Six. A. S.
Sool. 119. Solys, 133. Soale, the fish.
Schyl oysters. 121. to shell them. A. S. [Anglo-Saxon: scyll], a shell.
Sle. 126. to kill. Scle, Chaucer, and slea. A. S. [Anglo-Saxon: slean].
Sobre Sawse. 130.
Sowpes. 82. 129. Sops. A. S. [Anglo-Saxon: sop]. dorry. MS. Ed. II. 6.
Spell. 140. qu.
Stary. MS. Ed. 32. stir.
Swannes. 143. Pye, 79. Cygnets. Lel. Coll. VI. p. 5.
Sonne. MS. Ed. 56. Sun. Chaucer.
Sarse, and a Sarse. 145. a Sieve or Searse.
Souple. 152. supple. sople, Chaucer; also souple. Fr.
Stewes. 157. 170. Liquor. to stue, 186. a term well known at this day.
Sars. 158. 164. Error perhaps for Fars. 167. 169. 172.
Sawcyster. 160. perhaps, a Saussage. from Fr. Saucisse.
Soler. MS. Ed. 56. a solar or upper floor. Chaucer.
Sawgeat. 161. v. ad loc.
Skymour. 162. a Skimmer.
Salwar. 167. v. Calwar.
Sarcyness. MS. Ed. 54. v. Sawse.
Syve, Seve. MS. Ed. II. 17, 18. a Sieve, v. Hersyve.
Southrenwode. 172. Southernwood.
Sowre. 173. sour. souir, Chaucer.
Stale. 177. Stalk. Handle. used now in the North, and elsewhere; as a fork-stale; qure a crasis for a fork's tail. Hence, Shaft of an Arrow. Lel. Coll. VI. p. 13. Chaucer. A. S. [Anglo-Saxon: stele], or [Anglo-Saxon: stela].
Spot. MS. Ed. 57. Sprinkle.
Sachus. 178. a dish. v. ad loc.
Sachellis. 178. Bags. Satchells.
Spynoches. 180. Spinages. Fr. Espinars in plural. but we use it in the singular. Ital. Spinacchia.
Sit. 192. adhere, and thereby to burn to it. It obtains this sense now in the North, where, after the potage has acquired a most disagreeable taste by it, it is said to be pot-sitten, which in Kent and elsewhere is expressed by being burnt-to.
Sotiltees. Proem. Suttlety. Lel. Coll. VI. p. 5. seq. See No. 189. There was no grand entertainment without these. Lel. Coll. IV. p. 226, 227. VI. 21. seq. made of sugar and wax. p. 31. and when they were served, or brought in, at first, they seem to have been called warners, Lel. Coll. VI. p. 21. 23. VI. p. 226, 227. as giving warning of the approach of dinner. See Notes on Northumb. Book, p. 422, 423. and Mr. Pennant's Brit. Zool. p. 496. There are three sotiltes at the E. of Devon's Feast, a stag, a man, a tree. Quere if now succeeded by figures of birds, &c. made in lard, and jelly, or in sugar, to decorate cakes.
Sewyng. Proem. following. Leland Coll. IV. p. 293. Chaucer. Fr.
Suivre.
Spete. MS. Ed. 28. Spit. made of hazel, 58. as Virg. Georg. II. 396.
States. Proem. Persons.
Scher. MS. Ed. 25. sheer, cut. Chaucer. v. Shere.
Schyveris. MS. Ed. 25. II. 27. Shivers. Chaucer. v. Slivere.
Schaw. MS. Ed. 43. shave.
T.
Thurgh. 3. alibi. thorough. A. S. [Anglo-Saxon: urh]. thorw. MS. Ed. II.
Tansey. 172. Herb, vide Junii Etymol.
Trape, Traup. 152. alibi. Pan, platter, dish. from Fr.
To gedre. 14. to gydre, 20. to gyder, 39. to geyder, 53. to gider, 59. to gyd, 111. to gedre, 145. So variously is the word together here written. A. S. [Anglo-Saxon: togaere].
Tredure. 15. name of Cawdel. v. ad loc.
To. 30. 17. MS. Ed. 33. 42. too; and so the Saxon, Hence to to. 17. v. ad loc. Also, Lel. Coll. IV. p. 181. 206. VI. p. 36. To is till, MS. Ed. 26. 34. two. II. 7. v. Unto.
Thyk. 20. a Verb, to grow thick, as No. 67. thicken taken passively. Adjective, 29. 52. thik, 57. thykke, 85. thike, Chaucer.
Teyse. 20. to pull to pieces with the fingers. v. ad loc. et Junius, voce Tease. Hence teasing for carding wool with teasels, a specics of thistle or instrument.
Talbotes. 23. qu. v. ad loc.
Tat. 30. that. as in Derbysh. who's tat? for, who is that? Belg. dat.
Thenne. 36. alibi. then. Chaucer. A. S. [Anglo-Saxon: anne].
Thanne. 36. MS. Ed. 25. then. A. S. [Anglo-Saxon: an]. than. MS. Ed. 14.
Teer. 36. Tear. A. S. [Anglo-Saxon: teran].
To fore. 46. alibi. before. Hence our heretofore. Wiclif. Chaucer.
A. S. [Anglo-Saxon: toforan].
Thynne. 49. MS. Ed. 15. thin. A. S. [Anglo-Saxon: inn].
Tarlettes. 50. afterwards Tartletes, rectis; and so the Contents. Tortelletti. Holme. p. 85. v. Tartee. Godwin, de Prsul. p. 695. renders Streblit; et v. Junius, voce Tart.
Thise. 53. alibi. these.
Take. 56. taken. Chaucer.
Thridde. 58. 173. alibi. Third, per metathesin. Chaucer. Thriddendele, 67. Thriddel, 102. 134. Thredde, MS. Ed. II. 1. v. Junius, voce Thirdendeal.
To done. 68. done. To seems to abound, vide Chaucer. v. To.
Turnesole. 68. colours pownas. vide ad loc.
Ther. 70. 74. they. Chaucer.
Ton tressis. 76. an herb. I amend it to Ton cressis, and explain it Cresses, being the Saxon [Anglo-Saxon: tunkerse], or [Anglo-Saxons: tuncrse]. See Lye, Dict. Sax. Cresses, so as to mean, one of the Cresses.
Turbut. 101.
Tried out. 117. drawn out by roasting. See Junius, v. Try.
Tweydel. 134. Twey, MS. Ed. 12. Chaucer. Twy for twice runs now in the North. A. S. [Anglo-Saxon: twa], two. [Anglo-Saxon dl], pars, portio.
Talow. 159. Mutton Sewet. v. Junii Etym.
Thyes, Thyys. MS. Ed. 29, 30. Thighs.
Tartee. 164, 165. alibi. Tart. de Bry, 166. de Brymlent, 117. Tartes of Flesh, 168. of Fish, 170. v. Tarlettes.
Towh. tough, thick. 173. See Chaucer, v. Tought. A.S. [Anglo-Saxon: toh].
Tharmys. MS. Ed. 16. Rops, Guts.
There. 170. 177 where. Chaucer.
Thowche. MS. Ed. 48. touch.
To. 185. for. Hence, wherto is wherefore. Chaucer.
Towayl. MS. Ed. II. 21. a Towel.
Thee. 189. thou, as often now in the North.
Temper. MS. Ed. 1. et spe. to mix.
U.
Uppon. 85. alibi. upon.
Urchon. 176. Urchin, Erinaceus.
Unto. MS. Ed. 2. until. v. To. Chaucer.
V.
Violet. 6. v. ad loc.
Verjous. 12. 48. veriaws. 154. verious. 15. Verjuice, Fr. Verjus. V. Junium.
Veel. 16. alibi. MS. Ed. 18. Veal.
Vessll. 29. a dish.
Vyne Grace. 61. a mess or dish. Grees is the wild Swine. Plott, Hist. of Staff. p. 443. Gloss. to Douglas' Virgil, v. Grisis. and to Chaucer. v. Grys. Thoroton, p. 258. Blount, Tenures. p. 101. Gresse. Lel. Coll. IV. p. 243. Gres. 248. Both pork and wine enter into the recipe.
Vyaunde Cypre. 97. from the Isle of Cyprus.
Vernage. 132. Vernaccia. a sort of Italian white-wine. In Pref. to Perlin, p. xix. mis-written Vervage. See Chaucer. It is a sweet wine in a MS. of Tho. Astle esq. p. 2.
Venyson. 135. often eaten with furmenty, E. of Devon's Feast, in brothe. Ibid.
Verde Sawse. 140. it sounds Green Sauce, but there is no sorel; sharp, sour Sauce. See Junius, v. Verjuice.
Vervayn. 172.
W.
Wele. 1. 28. old pronunciation of well, now vulgarly used in Derbysh. wel, 3. alibi. wel smale, 6. very small. v. Lel. Coll. IV. p. 218. 220. Hearne, in Spelm. Life of lfred. p. 96.
Wyndewe. 1. winnow. This pronunciation is still retained in Derbyshire, and is not amiss, as the operation is performed by wind. v. omnino, Junius. v. Winnow.
Wayshe, waissh, waische. 1. 5. 17. to wash. A. S. [Anglo-Saxon: wscan].
Whane, whan. 6. 23. 41. when. So Sir Tho. Elliot. v. Britannia. Percy's Songs, I. 77. MS. Romance of Sir Degare vers. 134. A. S. [Anglo-Saxon: hwnne]. wan, wanne. MS. Ed. 25. 38. when.
Wole. Proem. will. wolt. 68. wouldst. Chaucer, v. Wol.
Warly, Warliche. 20. 188. gently, warily. A. S. [Anglo-Saxon: wre], wary, prudent. Chaucer. v. Ware. Junius, v. Warie.
Wafrouns. 24. Wafers. Junius, v. Wafer.
With inne. 30. divisim, for within. So with oute, 33.
Welled. 52. v. ad loc. MS. Ed. 23.
Wete. 67. 161. wet, now in the North, and see Chaucer. A. S. [Anglo- Saxon: wt].
Wry. 72. to dry, or cover. Junius, v. Wrie.
Wyn. MS. Ed. 22. alibi. Wine. v. Wyneger.
Wryng thurgh a Straynour. 81. 91. thurgh a cloth, 153. almandes with fair water, 124. wryng out the water. Ibid. wryng parsley up with eggs, 174. Chaucer, voce wrong, ywrong, and wrang. Junius, v. Wring.
Womdes, Wombes. 107. qure the former word? perhaps being falsely written, it was intended to be obliterated, but forgotten, Wombes however means bellies, as MS. Ed. 15. See Junius, voce Womb.
Wyneger. MS. Ed. 50. Vinegar. v. Wyn.
Wone. 107. a deal or quantity. Chaucer. It has a contrary sense though in Junius, v. Whene.
Whete. 116. Wete. MS. Ed. 1. II. 30. Wheat. A.S. [Anglo-Saxon: hwte].
Wastel. 118. white Bread. yfarced, 159. of it. MS. Ed. 30. II. 18. Gloss. ad X Script. v. Simenellus. Chaucer; where we are referred to Verstegan V. but Wassel is explained there, and not Wastel; however, see Stat. 51 Henry III. Hoveden, p. 738. and Junius' Etymol.
Wheyze. 150. 171. Whey. A.S. [Anglo-Saxon: hwz]. Serum Lactis. g often dissolving into y. v. Junium, in Y.
Wynde it to balles. 152. make it into balls, turn it. Chaucer. v. Wende. Junius, v. Winde.
Wallenotes. 157. Walnuts. See Junius, in voce.
Wose of Comfrey. 190. v. ad loc. Juice.
Wex. MS. Ed. 25. Wax.
Were. MS. Ed. 57. where.
Y.
Y. is an usual prefix to adjectives and participles in our old authors. It came from the Saxons; hence ymynced, minced; yslyt, slit; &c. I is often substituted for it. V. Gloss. to Chaucer, and Lye in Jun. Etym. v. I. It occurs perpetually for i, as ymynced, yslyt, &c. and so in MS. Editoris also. Written z. 7. 18. alibi. used for gh, 72. MS. Ed. 33. Chaucer. v. Z. Hence ynouhz, 22. enough. So MS. Ed. passim. Quere if z is not meant in MSS for g or t final. Dotted, [Anglo-Saxon: y(1)], after Saxon manner, in MS. Ed. as in Mr. Hearne's edition of Robt. of Gloucester.
Ycorve. 100, 101. cut in pieces. icorvin, 133. Gloss. to Chaucer. v. Icorvin, and Throtycorve.
Zelow. 194. yolow. MS. Ed. 30. yellow. A. S. [Anglo-Saxon: zealuwe] and [Anglo-Saxon: zelew].
Yolkes. 18. i. e. of eggs. Junius, v. Yelk.
Ygrond. v. Gronden.
Yleesshed. 18. cut it into slices. So, lesh it, 65. 67. leach is to slice, Holme III. p. 78. or it may mean to lay in the dish, 74. 81. or distribute, 85. 117.
Ynouhz. 22. ynowh, 23. 28. ynowh, 65. ynow. MS. Ed. 32. Enough. Chaucer has inough.
Yfer. 22. 61. id est ifere, together. Feer, a Companion. Wiclif, in Feer and Scukynge feer. Chaucer. v. Fere, and Yfere. Junius, v. Yfere.
Yfette. Proem. put down, written.
Yskaldid. 29. scalded.
Ysode. 29. isode, 90. sodden, 179. boiled. MS. Ed. II. 11. Chaucer. all from to seeth.
Ysope. 30. 63. Ysop. MS. Ed. 53. the herb Hyssop. Chaucer. v. Isope. Yforced. v. forced.
Yfasted. 62. qu.
Zif, zyf. MS. Ed. 37. 39. if. also give, II. 9. 10.
Ystyned, istyned. 162. 168. to styne, 66. seems to mean to close.
Yteysed. 20. pulled in pieces. v. ad loc. and v. Tease.
Ypaunced. 62. perhaps pounced, for which see Chaucer.
Yfonndred. 62. ifonded, 97. 101. yfondyt, 102. poured, mixed, dissolved. v. found. Fr. fondu.
Yholes. 37. perhaps, hollow.
Ypared. 64. pared.
Ytosted, itosted. 77. 82. toasted.
Iboiled. 114. boiled.
Yest. 151. Junius, v. Yeast.
Igrated. 153. grated.
Ybake. 157. baked.
Ymbre. 160. 165. Ember.
Ypocras. how made, 191. Hippocras. wafers used with it. Lel. Coll. IV. p. 330. VI. p. 5, 6. 24. 28. 12. and dry toasts, Rabelais IV. c. 59. Joly Ypocras. Lel. Coll. IV. p. 227. VI. p. 23. Bishop Godwin renders it Vinum aromaticum. It was brought both at beginning of splendid entertainments, if Apicius is to be underslood of it. Lib. I. c. 1. See Lister, ad loc. and in the middle before the second course; Lel. Coll. IV. p. 227. and at the end. It was in use at St. John's Coll. Cambr. 50 years ago, and brought in at Christmas at the close of dinner, as anciently most usually it was. It took its name from Hippocrates' sleeve, the bag or strainer, through which it was passed. Skinner, v. Claret; and Chaucer. or as Junius suggests, because strained juxta doctrinam Hippocratis. The Italians call it hipocrasso. It seems not to have differed much from Piment, or Pigment (for which see Chaucer) a rich spiced wine which was sold by Vintners about 1250. Mr. Topham's MS. Hippocras was both white and red. Rabelais, IV. c. 59. and I find it used for sauce to lampreys. Ibid. c. 60.
There is the process at large for making ypocrasse in a MS. of my respectable Friend Thomas Astle, esq. p. 2. which we have thought proper to transcribe, as follows:
'To make Ypocrasse for lords with gynger, synamon, and graynes sugour, and turefoll: and for comyn pepull gynger canell, longe peper, and claryffyed hony. Loke ye have feyre pewter basens to kepe in your
pouders and your ypocrasse to ren ynne. and to vi basens ye muste have vi renners on a perche as ye may here see. and loke your poudurs and your gynger be redy and well paryd or hit be beton in to poudr. Gynger colombyne is the best gynger, mayken and balandyne be not so good nor holsom.... now thou knowist the propertees of Ypocras. Your poudurs must be made everyche by themselfe, and leid in a bledder in store, hange sure your perche with baggs, and that no bagge twoyche other, but basen twoyche basen. The fyrst bagge of a galon, every on of the other a potell. Fyrst do in to a basen a galon or ij of redwyne, then put in your pouders, and do it in to the renners, and so in to the seconde bagge, then take a pece and assay it. And yef hit be eny thyng to stronge of gynger alay it withe synamon, and yef it be strong of synamon alay it withe sugour cute. And thus schall ye make perfyte Ypocras. And loke your bagges be of boltell clothe, and the mouthes opyn, and let it ren in v or vi bagges on a perche, and under every bagge a clene basen. The draftes of the spies is good for sewies. Put your Ypocrase in to a stanche wessell, and bynde opon the mouthe a bleddur strongly, then serve forthe waffers and Ypocrasse.'
F I N I S.
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