A Boke of Gode Cookery Presents

F
  • Faire - see Fayre.
  • Farce - stuff.
  • 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; fresh; etc.
  • Feel - veal.
  • 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.
  • Ffarced - stuffed.
  • Flatte - flat.
  • Fle - flay, take the skin off.
  • Floryssche - garnish.
  • 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 values.
  • Foil - leaf.
  • For - for fear of.
  • 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.
  • Foyle - foil (leaf).
  • Fraied - fried; rendered.
  • Fullyche - fully.
  • Fuyre - fire.
  • Fygeye - a figgy confection.
  • Fyngerys - fingers; sometimes a form of measurement.
  • Fysdaye; Fyssday; Fysshday - fish day.
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