A Boke of Gode Cookery Presents

O
  • O - out of.
  • Obleies; Oblye - obleys, sacramental wafers.
  • Of - of; off.
  • Offall - parts of the meat carcass generally discarded. Most often this referred specifically to the organ meats, but very rarely could also mean flesh meat as well. The offal also included the head, feet, & giblets.
  • Oftor - more often.
  • Oille de oliue - olive oil.
  • Olde - old.
  • On - in; on; one.
  • Ondo - undo.
  • One - once.
  • Oneliche - into single or small pieces.
  • Onoward - above, on top of a prepared dish.
  • Onys - once.
  • Ooþerdele - the rest.
  • Ope - cut open.
  • Or - ere, till, before.
  • Orage - orach, a leafy plant. Gerard reported it was generally eaten boiled.
  • Oþe - in the.
  • Oþer; Oþur - other, or else, or.
  • Otemele; Ote-mele - oatmeal.
  • Otyn - oaten.
  • Ouer-cast; Ouer-caste - turn over.
  • Ouer eve - over night.
  • Ouere-couer - cover over.
  • Oueretwarde - crossways, across.
  • Ouernyth - over night.
  • Ouer-renne - overrun, run over.
  • Ouerstepid - well cooked, or overcooked.
  • Ouerþwart - across.
  • Ouer-wewyd - too wet, washed.
  • Ouer-wose - washed over.
  • Ouwher - anywhere.
  • Ovenne - oven.
  • Ovyn; Ovynne - oven
  • Owrys - hours.
  • Oygnons; Oyngnons - onions.
  • Oynons; Oynonys; Oynouns; Oyenons - onions
  • Oyle - oil.
  • Oystres; Oystrys - oysters.
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