| all-night | In the royal court or great aristocratic households of England: a service of food, drink… | 1526 | Go To Quotation |
| amydon | (See quot.) | 1440 | Go To Quotation |
| apposal | Legal examination of accounts. (See apposer n. 2.) | 1461 | Go To Quotation |
| architector | One who has chief control; a superintendent. | 1461 | Go To Quotation |
| assewer | An officer who superintended the placing of a banquet on the table, or who himself carried… | 1478 | Go To Quotation |
| attender | He who (or that which) attends or waits upon, esp. to render service; a ministrant, attendant. | 1461 | Go To Quotation |
| avery | A corruption of avenary n. | 1480 | Go To Quotation |
| avoid | The withdrawal of dishes (after meals). | 1494 | Go To Quotation |
| backstairs | esp. The private stairs in a palace, used for other than state visitors. | 1627 | Go To Quotation |
| battleage | | 1526 | Go To Quotation |
| besage | A pair of saddle-bags, carried by a pack-horse. Hence in comb. besage-horse, besage-man. | 1526 | Go To Quotation |
| board-wages | Wages allowed to servants to keep themselves in victual. | 1539 | Go To Quotation |
| boil | An act of boiling. spec. in N.Z., the act of making tea in a billy. Cf. boil v. 4c and boil-up n. | 1440 | Go To Quotation |
| boiler | One who boils (anything). | 1540 | Go To Quotation |
| bouce Jane | A dish in olden cookery, consisting of minced fowl boiled in milk with pot-herbs, currants, etc. | 1420 | Go To Quotation |
| brasey | A mode of cooking: see braise v. | 1440 | Go To Quotation |
| brevement | The action of inditing or entering in books; concr. an entry. | 1475 | Go To Quotation |
| brever | One who makes entries in books; a book-keeper. | 1475 | Go To Quotation |
| bubal | (mod. Zool.) A species of antelope (Antilope bubalus) found in N. Africa. | 1461 | Go To Quotation |
| bukenade | ‘A dish in ancient cookery, receipts for which are given in MS. Sloane 1201 f. 22; Form of Cury, 17, 107, 109’ (Halliwell). | 1424 | Go To Quotation |
| cassons | ? Sugar in some form. | 1469 | Go To Quotation |
| cate | pl. Provisions or victuals bought (as distinguished from, and usually more delicate or… | 1461 | Go To Quotation |
| catery | The office concerned with the supply of the provisions of the royal household. | 1455 | Go To Quotation |
| chawdron | A kind of sauce, consisting of chopped entrails, spices, and other ingredients. Obs. | 1440 | Go To Quotation |
| chevage | Capitation or poll-money paid to a lord or superior; particularly, an annual payment due… | 1461 | Go To Quotation |
| chip | to chip bread: to pare it by cutting away the crust. Obs. | 1461 | Go To Quotation |
| citoler | A player on the citole. | 1327 | Go To Quotation |
| clean- | shapely of limb, well-proportioned, lithe. | 1461 | Go To Quotation |
| cock-master | One who rears game-cocks. | 1610 | Go To Quotation |
| coin | To raise or lower with a quoin. Obs. | 1482 | Go To Quotation |
| contentment | The action of satisfying; the process of being satisfied; satisfaction. arch. | 1474 | Go To Quotation |
| cork | The ‘colk’ or core of an apple, etc. | 1440 | Go To Quotation |
| costmary | An aromatic perennial plant, Chrysanthemum (Pyrethrum, Tanacetum) Balsamita… | 1400 | Go To Quotation |
| coupage | The cutting up or carving of meat at table. | 1482 | Go To Quotation |
| court-gate | The gate of a court or courtyard; the gate of the king's court. | 1540 | Go To Quotation |
| crag | A neck of mutton or veal, as a joint. Obs. | 1469 | Go To Quotation |
| crocker | A local name of the Black-headed Gull. | 1546 | Go To Quotation |
| darn | trans. To mend (clothes, etc., esp. stockings) by filling-in a hole or rent with yarn… | 1600 | Go To Quotation |
| discharging | The action of the verb discharge v. in various senses. (Now chiefly gerundial.) | 1482 | Go To Quotation |
| dishevelled | = dishevel adj. Obs. | 1494 | Go To Quotation |
| docket | A brief, summarized statement; an abstract or abridgement; a digest, minute. Obs. exc. Hist. | 1482 | Go To Quotation |
| dolium | Roman Hist. A large earthenware jar or vessel, more or less spherical, for holding wine… | 1482 | Go To Quotation |
| dory | A fish, Zeus faber, found in European seas, and much esteemed as food. Also called John Dory n., q.v. | 1440 | Go To Quotation |
| embezzle | trans. To make away with (provisions, money, etc.); esp. to carry off secretly (what… | 1469 | Go To Quotation |
| emption | The action of buying: chiefly in phrases, right of (sole) emption, etc., or with allusion to 2. | 1461 | Go To Quotation |
| ensemble | Together, at the same time. | 1440 | Go To Quotation |
| equerry | An officer in the service of a royal or other exalted personage, charged with the care… | 1526 | Go To Quotation |
| excuser | One who obtains the release of another from a duty, etc., by taking his place; a substitute, deputy. Cf. excuse v. 4. Obs. | 1461 | Go To Quotation |
| expirement | = expiration n. 5a. | 1526 | Go To Quotation |
| ferrer | (See quot. 1877). | 1482 | Go To Quotation |
| flamb | trans. To baste (‘with flaming lard’, Jamieson). | 1440 | Go To Quotation |
| foreheed | trans. To take care against beforehand; to provide against. With simple obj., or that introducing subord. sentence. | 1526 | Go To Quotation |
| frit | ? Toast. | 1400 | Go To Quotation |
| fruiter | A fruit-grower. | 1482 | Go To Quotation |
| fugation | A ‘run’ for cattle. | 1482 | Go To Quotation |
| furner | One who has charge of an oven; a baker. | 1482 | Go To Quotation |
| furnitor | = furner n. 1. | 1601 | Go To Quotation |
| furniture | The condition of being occupied (by persons); complement of occupants. Obs. | 1526 | Go To Quotation |
| garner | trans. To store (corn or other products of the earth) in a garner. Now chiefly rhetorical. | 1474 | Go To Quotation |
| garneter | The superintendent of a granary. | 1482 | Go To Quotation |
| garquince | | 1482 | Go To Quotation |
| gigot | A leg or haunch of mutton, veal, etc. prepared for table. ? Obs. | 1526 | Go To Quotation |
| great-coat | A large heavy overcoat; a top-coat. | 1661 | Go To Quotation |
| greenfield | The green cloth on the table of a counting house. Cf. green cloth n. Obs. | 1482 | Go To Quotation |
| grouse | In popular use, restricted almost entirely to the reddish-coloured game bird of… | 1531 | Go To Quotation |
| gunner | One whose office it is to work a cannon. In the British army, now the designation of… | 1344 | Go To Quotation |
| gurgeons | With pl. concord. Coarse meal; the coarse refuse from flour; pollards. | 1482 | Go To Quotation |
| hamperman | A bearer of a hamper. | 1526 | Go To Quotation |
| henge | The ‘pluck’ (heart, liver, etc.) of an animal. | 1469 | Go To Quotation |
| hogman | An inferior or coarse type of bread. | 1482 | Go To Quotation |
| husbandly | In the manner of a good ‘husband’ (see husband n. 5); thriftily, frugally, economically. | 1482 | Go To Quotation |
| impediment | trans. To put an impediment or obstruction in the way of; to obstruct. | 1610 | Go To Quotation |
| key-bearer | A person who has the custody or control of a key or set of keys, esp. in a ceremonial role. | 1475 | Go To Quotation |
| lepry | = leprosy n. 1. | 1475 | Go To Quotation |
| ligger | A coverlet. | 1482 | Go To Quotation |
| link | A torch made of tow and pitch (? sometimes of wax or tallow), formerly much in use for lighting people along the streets. | 1526 | Go To Quotation |
| loaf-sugar | Sugar refined and moulded into a loaf or conical mass. | 1440 | Go To Quotation |
| mensal | A monthly account. | 1475 | Go To Quotation |
| meresauce | Brine used for pickling and marinading. | 1425 | Go To Quotation |
| mis-purveyance | Bad management. | 1482 | Go To Quotation |
| mosy | A dish prepared with wine and spices. | 1425 | Go To Quotation |
| neger | Black. (In quots. with reference to a sauce served with poultry.) | 1425 | Go To Quotation |
| officialship | The role or position of an official. In early use spec.: †the office or dignity of… | 1475 | Go To Quotation |
| olive | The oystercatcher, Haematopus ostralegus. | 1541 | Go To Quotation |
| opposer | A person who checks accounts. Cf. oppose v. 2. Obs. | 1482 | Go To Quotation |
| oxbird | Any of various waders, esp. the dunlin, Calidris alpina, the sanderling, Calidris alba… | 1546 | Go To Quotation |
| ox-head | The head of an ox, esp. as an article of food; a representation of the head of an ox. | 1474 | Go To Quotation |
| peckman | Perh.: an officer of the royal stables. | 1525 | Go To Quotation |
| peruse | trans. To use up; to wear out through use; to exhaust. Obs. | 1475 | Go To Quotation |
| petit pâté | A small pie or pasty. | 1425 | Go To Quotation |
| pigtaker | A supplier of pigs. Cf. taker n. 2d. | 1455 | Go To Quotation |
| pisteler | A person who reads the Epistle at the Eucharist service; = epistler n. 1, epistoler n. 1. | 1475 | Go To Quotation |
| pistrine | A bakehouse, a bakery. | 1482 | Go To Quotation |
| racking | The action or process of drawing off wine, etc., from the lees; an instance of this. | 1475 | Go To Quotation |
| raynoll | A small ball or patty made of spiced pork and various other ingredients encased in dough. Usu. in pl. | 1425 | Go To Quotation |
| reeving | The action or process of sifting winnowed grain (cf. reeve v.). Also concr. (in pl.): the refuse from this process (also fig.). | 1600 | Go To Quotation |
| rehayte | intr. To behave noisily or boisterously. | 1526 | Go To Quotation |
| rhapontic | A type of rhubarb rootstock used medicinally but considered to be of inferior quality… | 1424 | Go To Quotation |
| saucery | The department of a household entrusted with the preparation of sauces. | 1440 | Go To Quotation |
| scalder | One who scalds poultry, vessels, etc. | 1536 | Go To Quotation |
| scantling | with reference to material objects generally. | 1526 | Go To Quotation |
| scriptory | A writing-room, scriptorium. | 1482 | Go To Quotation |
| scullery | The department of a household concerned with the care of the plates, dishes, and… | 1440 | Go To Quotation |
| sea-fisher | An officer of the royal household. Obs. Cf. quot. 1526 sea-fish n. | 1455 | Go To Quotation |
| servoice | Ale. | 1482 | Go To Quotation |
| sewing | The action of a sewer; the arrangement of the guests and serving up of dishes or courses. | 1482 | Go To Quotation |
| size | A certain kind or size of candle, used esp. at court and in churches. | 1482 | Go To Quotation |
| sponage | The operation of tightening a wine-cask with chips. | 1526 | Go To Quotation |
| sprink | trans. To sprinkle. | 1400 | Go To Quotation |
| sticking-piece | The lower part of the neck-piece of a carcass of beef. | 1469 | Go To Quotation |
| stole | groom of the stole n. The title of a high officer of the king's household (formerly… | 1455 | Go To Quotation |
| supervision | The action or function of overseeing, directing, or taking charge of a… | 1475 | Go To Quotation |
| tabret | transf. A performer on a tabret. Obs. | 1376 | Go To Quotation |
| testis | The Latin word for ‘witness’: from its legal use (cf. teste n.), occasional in English context. | 1482 | Go To Quotation |
| turnel | A ring turning on a swivel, a terret. | 1469 | Go To Quotation |
| unaccompted | (un- prefix 8.) | 1482 | Go To Quotation |
| unchecked | Not checked or repressed; unrestrained. Also const. by. | 1469 | Go To Quotation |
| undispended | (un- prefix 8.) | 1482 | Go To Quotation |
| urbanity | The character or quality of being urbane; courtesy, civility; refinement… | 1475 | Go To Quotation |
| valance | A Valencia almond. | 1469 | Go To Quotation |
| versor | (See quots.) | 1482 | Go To Quotation |
| vert-sauce | A sauce made principally with green herbs. Cf. green sauce n. | 1440 | Go To Quotation |
| void | An abbrev. of voidee n., prob. through misunderstanding the spelling voide. | 1461 | Go To Quotation |
| wafery | A room or building in which wafers or thin cakes are made; the department of the… | 1455 | Go To Quotation |
| waller | A ‘keeper of the walls’. Obs. | 1578 | Go To Quotation |
| well released | Clear in utterance, melodious. | 1482 | Go To Quotation |
| winder | A widgeon. | 1542 | Go To Quotation |
| yeoman | A servant or attendant in a royal or noble household, usually of a superior grade… | 1345 | Go To Quotation |
