| 释义 |
† gyngawdry, -awtre Cookery. Obs.
Also -audre, -autrey.
A dish prepared with the livers of certain fishes.
c1390Form of Cury No. 94 (1780) 47 Gyngawdry. Take the Powche and the Lyuour of haddok codlyng and hake. c1430Two Cookery-bks. 15 Gyngaudre.—Take þe Lyuerys of Codlyngys, Haddok, Elys, or þe Hake hed, or Freysshe Mylwell hedys, þe Pouches, & þe Lyuerys, an sethe hem in fayre Water [etc.]. c1450Ibid. 94 Gyngautrey. 14..in Warner Antiq. Culin. (1791) 70 Gyngawtre. Take the pake of the lyver of hake or of codlynge, or of hadok, and parboyle hit well. |