| achatry | Provisions purchased. Also: the storeroom for such provisions. | 1450 | Go To Quotation |
| chewet | A dish made of various kinds of meat or fish, chopped fine, mixed with spices and… | 1430 | Go To Quotation |
| clarified | Made clear; cleared; freed from impurity, defecated, refined, etc.; †glorified, transfigured; see the vb. | 1430 | Go To Quotation |
| compost | spec. A preparation of fruit or spice preserved in wine, sugar, vinegar, or the like. | 1430 | Go To Quotation |
| crest | some kind of linen cloth. | 1430 | Go To Quotation |
| crim | trans. To crumble (bread, egg yolks, etc.); to scatter crumbs upon or into (a dish). | 1449 | Go To Quotation |
| crust | intr. To form or contract a crust; to become covered with a crust or hardened surface. Also fig. | 1430 | Go To Quotation |
| culpe | trans. To cut, slice. (Cf. culpon v.) | 1430 | Go To Quotation |
| custard | Now, a dish made with eggs beaten up and mixed with milk to a stiff consistency… | 1450 | Go To Quotation |
| cygnet | A young swan. In Heraldry see quot. 1825. | 1430 | Go To Quotation |
| cypress | The Sweet Cyperus or Galingale. | 1430 | Go To Quotation |
| dace | A small fresh-water cyprinoid fish, Leuciscus vulgaris. | 1430 | Go To Quotation |
| dore | trans. To glaze with saffron, yolk of egg, etc.; = endore v. | 1430 | Go To Quotation |
| fauntempere | A dish in old cookery. | 1430 | Go To Quotation |
| fray | trans. ? To fry. Also absol. | 1450 | Go To Quotation |
| gansel | A garlic sauce, used esp. for goose. | 1430 | Go To Quotation |
| gaylede | Prob.: a kind of sweetmeat. | 1449 | Go To Quotation |
| geline | A hen. | 1430 | Go To Quotation |
| gobbet | To divide into portions or gobbets; given by some writers (following the Book of St.… | 1450 | Go To Quotation |
| grated | Pulverized with a grater. | 1430 | Go To Quotation |
| griddle | trans. To cook on a griddle. | 1430 | Go To Quotation |
| gull | Any long-winged, web-footed bird of the family Laridæ and sub-family Larinæ, which… | 1430 | Go To Quotation |
| haggis | A dish consisting of the heart, lungs, and liver of a sheep, calf, etc. (or sometimes of… | 1430 | Go To Quotation |
| halibut | A large flat fish (Hippoglossus vulgaris), abundant in the northern seas, and much used… | 1430 | Go To Quotation |
| hodgepot | Cookery. = hotchpot n. 1, hodge-podge n. 1. | 1430 | Go To Quotation |
| ladleful | As much as fills a ladle. | 1430 | Go To Quotation |
| -like | Forming adjs. with the general sense ‘similar to —’, ‘characteristic of, befitting… | 1449 | Go To Quotation |
| malasade | = meselade n. | 1450 | Go To Quotation |
| manchet | Wheaten bread of the finest quality; = pandemain n. Now rare. | 1449 | Go To Quotation |
| marbly | Resembling, or having the appearance of, marble; rigid, cold, or still like marble. | 1449 | Go To Quotation |
| meselade | An omelette or a dish of scrambled eggs incorporating pieces of bread and served with sugar. | 1449 | Go To Quotation |
| noteye | A dish consisting of ground meat, spices, and other ingredients, garnished and flavoured with blanched nuts. | 1449 | Go To Quotation |
| ope | trans. To open. Freq. of an eye, door, or window. | 1449 | Go To Quotation |
| pain perdu | Any of various (usually sweet) dishes using stale bread; esp. stale bread dipped in egg and milk and fried; French toast. | 1449 | Go To Quotation |
| papin | A pudding made from milk, flour, egg yolks, and sugar. | 1449 | Go To Quotation |
| parboiling | That parboils; used in parboiling. Also fig. | 1449 | Go To Quotation |
| pastelade | A kind of pastry. | 1449 | Go To Quotation |
| poach | To cook (an egg) without the shell in simmering, or over boiling, water; to simmer or steam (an egg) in a poacher. | 1450 | Go To Quotation |
| poached | Of an egg: cooked in simmering or gently boiling water, without the shell. | 1450 | Go To Quotation |
| poached egg | An egg that has been cooked in simmering or gently boiling water without its shell. See also poached adj. a. | 1450 | Go To Quotation |
| pokerounce | A sweetmeat consisting of toast spread with hot spiced honey. | 1449 | Go To Quotation |
| pome-garnez | A dish of garnished meatballs. Cf. pome n. 3, pomedorry n. | 1449 | Go To Quotation |
| poper | A bird used for food, perh. the spoonbill, Platalea leucorodia. Cf. popard n. | 1449 | Go To Quotation |
| potron | A dish consisting of eggs cooked in a hollow of salt. | 1449 | Go To Quotation |
| prenade | A sweet dish. | 1450 | Go To Quotation |
| quinade | A conserve made with quinces. | 1449 | Go To Quotation |
| raston | A type of sweet loaf or tart made with butter and eggs. | 1449 | Go To Quotation |
| salomene | (See quot.) | 1430 | Go To Quotation |
| skim | trans. To clear (a liquid or a liquid mass) from matter floating upon the surface, usually… | 1430 | Go To Quotation |
| sorré | A dish made with chopped eels (or other fish, etc.) spiced and coloured. white sorré = blanch-de-sore (see blaundsore n.). | 1430 | Go To Quotation |
| spawn | The milt of a fish. Obs. | 1430 | Go To Quotation |
| steep | The process of steeping or soaking; the state of being steeped, esp. in phr. (to lay) †a steep… | 1430 | Go To Quotation |
| stewed | Of meat, fruit, vegetables: Cooked by slow boiling in a closed vessel. Of tea: Made… | 1450 | Go To Quotation |
| sturmye | | 1430 | Go To Quotation |
| tavorsay | A dish of spiced cod's head and liver. | 1450 | Go To Quotation |
| teased | Having the fibres pulled asunder: see tease v. 1. In quot. 1620 fig. Also teased out. | 1430 | Go To Quotation |
| toast | (With a and pl.) A slice or piece of bread browned at the fire: often put in wine, water… | 1430 | Go To Quotation |
| tyne | App. an error for cyue, var. cyuey, cyvey (see civet n.) occurring in the same passages. | 1430 | Go To Quotation |
| -y | Represents Old English infin. ending -ian of the 2nd class of weak verbs (having pa.… | 1430 | Go To Quotation |
| yblaunchyd | blanched. | 1430 | Go To Quotation |
| ybontyd | sifted. | 1430 | Go To Quotation |
| yboylid | boiled. | 1430 | Go To Quotation |
| ybraid | pounded. | 1430 | Go To Quotation |
| ybroylid | broiled. | 1430 | Go To Quotation |
| ychoppid | chopped. | 1430 | Go To Quotation |
| ycoryd | cored. | 1430 | Go To Quotation |
| ycutte | (see also ykitt adj., etc.), cut. | 1430 | Go To Quotation |
| y-dicyd | cut into dice. | 1430 | Go To Quotation |
| yfarsyd | stuffed. | 1430 | Go To Quotation |
| ygratyd | grated. | 1430 | Go To Quotation |
| ykremyd | crumbled. | 1430 | Go To Quotation |
| y-opened | Opened. | 1450 | Go To Quotation |
| yrold | Rolled. | 1430 | Go To Quotation |
| yschred(yd | Middle English pa. pples. of shred v. | 1430 | Go To Quotation |
| yscredde | Shredded. | 1430 | Go To Quotation |
| yskaldyd | Scalded. | 1430 | Go To Quotation |
