A Boke of Gode Cookery Presents
Farced; Farcyd; Farsed - stuffed.
Farsure - forcemeat; meat chopped fine and highly seasoned and used
as stuffing, or served alone; it also means "mixture". "Make þin
farsure" (make thy mixture) means to put the ingredients together.
Farsyng - stuffing; sauce.
Fayre - clean; nice; fairly good; fairly large; moderate-sized; pretty;
Fere - "in fere" means "y-fere:" together.
Fethur; Feþer - feather, often used as a glazing brush; the quill-end
was also used as a cutting device.
Fle - flay, take the skin off.
Flos campy flour - floscampy is a small red wildflower.
Floures of ye rede vyne - flower of wine is a scum of yeast fungi that
forms on top of wine during fermantation and which is very rich in food
Forced; Forcyd - reinforced, other things added.
Forde faute of - for defaute of; lacking.
Forlonge - furlong; the length of time it takes to go a furlong.
Fort - strong(ly), tight(ly).
Forther; Forthyr - forward; the front half.
For þe schullys - on account of the pieces of the shell.
Fraied - fried; rendered.
Fygeye - a figgy confection.
Fyngerys - fingers; sometimes a form of measurement.
A | B
| C | D | E
| F | G |
| H | I | K
| L | M | N
| O | P | Q
| R | S | T
| Þ | U | V
| W | Y | Z
Fysdaye; Fyssday; Fysshday - fish day.
RETURN TO: Glossary of Medieval
A Boke of Gode CookeryGlossary
of Medieval Cooking Terms
© James L. Matterer
Please visit The Gode Cookery Bookshop
| This site hosted by Visual