A Boke of Gode Cookery Presents

D
  • Daryoles - darioles, which were meat tarts.
  • Dedyst - did.
  • Defaut; Defaute; Defawte - default.
  • Departe - serve in conjunction with.
  • Departyd - to be served in conjunction with.
  • Dewte on þe eggys - moiston the edges, to moiston and press edges together to seal them.
  • Deye - die.
  • Dight - dress, prepare.
  • Diteyne - dittany.
  • Diuerse - divers; various.
  • Do - add ("do ther-to"); place, put, set ("do it on a potte," etc.).
  • Don - do.
  • Dore - glaze.
  • Dore hem sum - glaze some of them.
  • Dorre; Dorroy; Dorry - corruption of French du roi: the king's.
  • Doucet; Dowcet - sweetish.
  • Doucettes - little sweets.
  • Douste - dust.
  • Dow - dough.
  • Dowcettys - little sweets.
  • Draf - lees; dregs.
  • Draw - to temper, blend, etc.
  • Drawe - menas to both eviscerate and to "draw" through a strainer.
  • Dregge - dredge.
  • Dresse - to take to the table.
  • Dressoure - serving.
  • Dressyste - serve; "whan þou dressyste" means "when you serve it."
  • Droppings - drippings.
  • Dubbatte - corruption of the French jus batarde, juice flavored with bastard, a sweet Spanish wine.
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