| 释义 |
† ˈconsy Obs. Cookery.
Also conisye, councye, couns.
[Of uncertain form and origin: F. concis, L. concīsus cut up, has been suggested.]
An ancient mode of cooking capons cut into small pieces, stewed, seasoned, and coloured with saffron.
a1400Forme of Cury xxii. (Pegge, 1780) 20 Capons in Con̄cỹ [Ed. says ‘Concys 22 seems to be a kind of sauce MS. Ed. 6, but the recipe there is different’]. c1420Liber Cure Coc. (1862) 24 Capons in Conisye [printed covisye] Take Capons and sethe hom wele, And hew hom smalle ilkadele, etc. c1440Anc. Cookery in Househ. Ord. (1790) 431 Capons in Consy [printed Confy]. Take capons and roste hom..and choppe hom on gobettes..colour hit wythe saffron. 14..Noble Bk. Cookry (Napier, 1882) 116 To mak capons in couns tak a capon, etc...colour it with saffron. |