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A Dictionary of
Middle-English
Cooking Terms




B

balloc (balloc broth) - A fish stew. May be a transcription or copying error for "ballow".

balourgly - A fish stew. See balloc.

barbel - A carp-like freshwater fish (genus Barbus).


bataiwyng - Crenellations. Having battlements.

baude - To cut in thin slices.

bawde - To cut in thin slices.

berm - Yeast, usually as foam from brewing beer or ale.

betes - Beet greens.

betany - Betony (Stachys officinalis), also known as woundwort and common hedgenettle. A member of the mint family.

betayn - Betony (Stachys officinalis), also known as woundwort and common hedgenettle. A member of the mint family.


betor - Bittern (Botaurus stellaris). A large wading bird of the heron family.


betus - Beet greens.

bitore - Bittern (Botaurus stellaris). A large wading bird of the heron family.

blamang - A dish usually made of rice and chicken.

blanche - White. (from French)

blank - White. (from French)

blanke - White. (from French)

blaunche - White. (from French)

blanc manger - A dish usually made of rice and chicken.

blomanger (blanc manger) - A dish usually made of rice and chicken.

bolas (bullace) - Plums.

bonte - A linen sieve.

borage - Common Borage (Borago officinalis). A kitchen herb common across Europe. Borage flowers are blue.


bourreys - A dish made in the form of little, filled pastry pouches. (from French bourse)

bowres - A dish made in the form of little, filled pastry pouches. (from French bourse)

brasele - Braise.

braan - Flesh. The term is aparently only applied to meat (compared to "char" which can mean meat but was also used for the flesh of fruit).

brann - Flesh. The term is aparently only applied to meat (compared to "char" which can mean meat but was also used for the flesh of fruit).

branne - Flesh. The term is aparently only applied to meat (compared to "char" which can mean meat but was also used for the flesh of fruit).

brasey - Braised.

brawn - Flesh. The term is aparently only applied to meat (compared to "char" which can mean meat but was also used for the flesh of fruit).

bray - To grind.

breme - A general term for a number of species of freshwater and saltwater fish.

brewet - A soup or stew, usually containing meat. (probably from French)

brey - To grind.

broche - A stick or skewer (branch).

bruet - A soup or stew, usually containing meat. (probably from French)

brymeus - Unknown, but may be a misspelling, transcription or copying error of a word meaning "blackberries".

bukkenade - A meat stew (most often veal), usually including egg yolks.

buknade - A meat stew (most often veal), usually including egg yolks.

burage - Common Borage (Borago officinalis). A kitchen herb common across Europe. Borage flowers are blue.



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