† jusseln.

Forms: Middle English iusshell(e, Middle English gusschelle, guissell, iuschel(le, iuselle, Middle English–1500s iussell(e, Middle English–1600s iussel, iussall, 1600s jussel, 1700s–1800s dialect jossel, jossle.

Etymology: < Old French jussel juice, broth (Godefroy), < Latin juscellum, diminutive of jusculum, diminutive of jūs broth, soup.

Obsolete.

In ancient cookery, a name including various forms of mince or hotch-potch.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > dish of many ingredients > [noun]

rapé1381

jussel?c1390

hodgepotc1430

composta1475

olla1535

olla podrida1590

gallimaufry1591

pot-pourri1611

hodge-podge1622

olio1642

potrido1651

salmagundi1674

oil1706

Solomon-gundy1752

chow-chow1795

powsowdie1816

make-up1841

poor do1870

scramble1893

mulligan1898

pot mess1914

chow1926

katogo1940

panaché1961

?c1390 Forme of Cury in Warner Antiq. Culin. (1791) 11 Jusshell... Jushell enforced.

14.. Tourn. Tottenham, Feest vii, in W. C. Hazlitt Remains Early Pop. Poetry Eng. III. 95 Ther come in iordans in iussall.

c1430 Two Cookery-bks. 16 Iuschelle of Fysshe. Take fayre Frye of Pyke, and caste it raw on a morter, an caste þer-to gratid brede [etc.].

c1440 Promptorium Parvulorum 268/1 Iusselle, or dyschelle, dyshemete.., jussellum.

c1450 Two Cookery-bks. 87 Guissell.

a1475 Liber Cocorum (Sloane) (1862) 11 Iusselle. Take myud bred, and eyren þou swynge; Do hom togeder with out lettyng, Take fresshe broth of gode befe, Coloure hit with safron, þat is me lefe, Boyle hit softly, and in þo boylyng, Do þer to sage and persely ȝoyng.

1508 Bk. Keruynge (de Worde) sig. A.vi Blaunche manger Iussell and charlet.

1552 R. Huloet Abcedarium Anglico Latinum Iussell, a meat made of chopped herbes, minutal.

1781 J. Hutton Tour to Caves (ed. 2) Gloss. 91/2 Jossel, an hodge podge.

1828 W. Carr Dial. Craven (ed. 2) Jossle, hodge podge, a dish composed of a variety of meat.

This entry has not yet been fully updated (first published 1901; most recently modified version published online September 2021).

单词	jussel
释义	† jusseln. Forms: Middle English iusshell(e, Middle English gusschelle, guissell, iuschel(le, iuselle, Middle English–1500s iussell(e, Middle English–1600s iussel, iussall, 1600s jussel, 1700s–1800s dialect jossel, jossle. Etymology: < Old French jussel juice, broth (Godefroy), < Latin juscellum, diminutive of jusculum, diminutive of jūs broth, soup. Obsolete. In ancient cookery, a name including various forms of mince or hotch-potch. ΘΚΠ the world > food and drink > food > dishes and prepared food > dish of many ingredients > [noun] rapé1381 jussel?c1390 hodgepotc1430 composta1475 olla1535 olla podrida1590 gallimaufry1591 pot-pourri1611 hodge-podge1622 olio1642 potrido1651 salmagundi1674 oil1706 Solomon-gundy1752 chow-chow1795 powsowdie1816 make-up1841 poor do1870 scramble1893 mulligan1898 pot mess1914 chow1926 katogo1940 panaché1961 ?c1390 Forme of Cury in Warner Antiq. Culin. (1791) 11 Jusshell... Jushell enforced. 14.. Tourn. Tottenham, Feest vii, in W. C. Hazlitt Remains Early Pop. Poetry Eng. III. 95 Ther come in iordans in iussall. c1430 Two Cookery-bks. 16 Iuschelle of Fysshe. Take fayre Frye of Pyke, and caste it raw on a morter, an caste þer-to gratid brede [etc.]. c1440 Promptorium Parvulorum 268/1 Iusselle, or dyschelle, dyshemete.., jussellum. c1450 Two Cookery-bks. 87 Guissell. a1475 Liber Cocorum (Sloane) (1862) 11 Iusselle. Take myud bred, and eyren þou swynge; Do hom togeder with out lettyng, Take fresshe broth of gode befe, Coloure hit with safron, þat is me lefe, Boyle hit softly, and in þo boylyng, Do þer to sage and persely ȝoyng. 1508 Bk. Keruynge (de Worde) sig. A.vi Blaunche manger Iussell and charlet. 1552 R. Huloet Abcedarium Anglico Latinum Iussell, a meat made of chopped herbes, minutal. 1781 J. Hutton Tour to Caves (ed. 2) Gloss. 91/2 Jossel, an hodge podge. 1828 W. Carr Dial. Craven (ed. 2) Jossle, hodge podge, a dish composed of a variety of meat. This entry has not yet been fully updated (first published 1901; most recently modified version published online September 2021). < n.?c1390
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