A Boke of Gode Cookery Presents

L
  • Lat; Late; Lete - let.
  • Laumbere - amber.
  • Leche - (noun & verb); slice. Plural of noun: leches, lechys. In recipe titles, "leche" means "for slicing," "to be served in slices."
  • Lechyd - sliced.
  • Led(e) - lid; top crust of pie or tart. Plural: ledys.
  • Lemys - limbs.
  • Lenge - ling (fish).
  • Lenton; Lentyn - Lent.
  • Lenyn - linin.
  • Lere - empty.
  • Lese - pick.
  • Lessh - slice.
  • Let; Lethe - corruption of French lait: milk.
  • Leuys; Levis - leaves.
  • Ley(e) - lees of wine.
  • Lyt - light, small.
  • Licour(e) - liquor, in this case the liquid resulting from boiling something.
  • Lippe - lip; lower half of the beak.
  • Lire - sauce.
  • Loches - loaches, a freshwater fish similar to a catfish.
  • Lopstere - lobster.
  • Lordys - lord's. "Gode lordys mete" means "food fit for a lord."
  • Lory - a corruption of a word that is now "larded" and meant "with other things added."
  • Losinges - long thin strips.
  • Luce - a full-grown pike (fish).
  • Lumbarde - of Lombardy.
  • Lust - wish.
  • Ly; Lye - allay; see A-lay.
  • Lycoure; Lycowr; Lykoure - liquor.
  • Lydde - lid, top crust.
  • Lyid - allayed; seasoned.
  • Lykey - like.
  • Lyte - little.
  • Lyuer - liver. Plural: lyuers, lyuerys.
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