A dish composed of meat, usually ground chicken or capon, in a spiced sauce.

Cookery. In browet Saracen, sauce Saracen. Obsolete.

Name of an obsolete dish.

In combinations lete lardes, lete lory, of obscure origin and meaning. Cf. leach, n.1

In combinations lete lardes, lete lory, of obscure origin and meaning. Cf. leach, n.1

A dish in cookery.

A dish in ancient cookery.

(apparently) some kind of dish which has been cooked or dressed more than once.

‘A dish in ancient cookery, receipts for which are given in MS. Sloane 1201 f. 22; Form of Cury, 17, 107, 109’ (Halliwell).

A type of medieval pastry or pastry-based dish.

A dish prepared with wine and spices.

A dish in cookery. Cf. Warner Antiq. Culin. (1790) 55.

A dish in old cookery.

A dish in cookery, so called from being made to bristle with almonds, etc. stuck over its surface.

A dish made with chopped eels (or other fish, etc.) spiced and coloured. white sorré = blanch-de-sore (see blaundsore, n.).

Cookery. The stuffed stomach of an animal. Obsolete.

A kind of pastry.

A sweet dish.

? = figee, n.

A type of savoury cake or dumpling, (perhaps) baked in ashes. Obsolete.

(See quots.)

A dish of the material used in the game.

(see quots.).

Cookery. Some kind of dish or culinary preparation. Obsolete.

Applied to other things likened to a hedgehog. A dish in cookery.

Any of various sweet or savoury dishes arranged or decorated so as to resemble a nest full of eggs. Cf. compounds 2.

Any thick liquid or semi-fluid used as an article of food, or as a lubricant. U.S.

a deep, heavy cast iron pot, a Dutch pot, a Dutchy; (now also, in Jamaica and Guyana) a rich stew cooked for a folk celebration.

A Barbadian dish traditionally eaten at Christmas, consisting of pigeon peas cooked with minced or chopped meat and Guinea-corn flour or a similar…

a type of cake made with flour, eggs, sugar, almonds, and lemon, and served cut into strips.

a dish so called from its frothy appearance.

Meat, fish, or vegetables, baked in white sauce and covered with bread-crumbs.

In Brazilian cookery: a dish of toasted or browned manioc flour (and frequently other ingredients), typically eaten as an accompaniment to a main…

With plural agreement. A Mexican dish of fried tortilla strips, typically topped with salsa and cheese and served with fried or scrambled eggs and…

In Guyana: a thick stew containing vegetables, fish, salted meat, and coconut milk, and having a distinctive grey colour. Cf. sancocho, n.

Designating a dish or foodstuff prepared with a main ingredient other than chicken, in the style of a chicken Kiev.

An Indian dish consisting of a number of puri with a savoury filling or dip (usually of spiced water); one such puri.