The index below covers a range of Middle-English terms used in medieval English cooking texts. Included are some of the more unusual spelling variants for modern words, English words still in use but considered archaic or old fashioned, and words common to England that may be unknown elsewhere (e.g. the names of English river fish).
lamprouns (also: laumprey, laumpreys, laumprouns, lomprey) : Lampreys.
River Lamprey - Lampetra fluviatilis
langdebef (also: longebeff) : Lang de Boeuf or Ox-tongue (Picris echiodes). May also have been bugloss or a type of borage.
lardons : Matchstick-shaped slivers of fat.
laue (also: lave) : Wash. (from French)
leche (also: lesh, leshe) : Slice.
leches (also: lesshes) : Slices.
lete : Milk. (from French)
letelorye (also: letlardys) : A milk custard with added fat. (from French)
lewe (also: lews) : Lukewarm.
lire (also: lyuer, lyuoers, lyuour) : Flesh.
loche (also: looches) : Loach. A type of freshwater fish.
Spined Loach - Cobitis taenia
loseyns (also: losyns, lozeyns) : Lozenges. Pasta cut into diamond shapes.
lucys (also: luce) : Pike. A type of freshwater fish.
Pike - Esox lucius
lye (also: alay, lyes) : To mix with. Similar to temper.
lyed (also: alayed) : To mix with. Similar to temper.
lyng : Cod (Gadus morhua).
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