Middle English Dictionary Entry
ǧelẹ̄ n.
Entry Info
| Forms | ǧelẹ̄ n. Also geli(e, gelle, gelli & gile, gilli & (?errors) goli, jolli. |
| Etymology | OF gelee |
Definitions (Senses and Subsenses)
1.
(a) Cook. A spiced jelly made from broth of meat or fish; a dish consisting of chopped meat or fish in such a jelly; ~ cloth, a cloth for straining the broth to make a jelly; (b) med. a medicinal jelly or a culinary jelly reagarded medicinally; (c) any jellied or coagulated substance; ~ of fish, fish glue.
Associated quotations
a
- 1381 Pegge Cook.Recipes (Dc 257)p.103 : For to make mete Gelee..Tak wyte wyn..and gode spicis and flesch of Piggys or of Hennys or fresch Fisch and boyle them togedere, and..wan yt ys boylyd and cold, dres yt in dischis.
- 1381 Pegge Cook.Recipes (Dc 257)p.110 : For to make a Gely. Tak hoggys fet..other partrichys other chiconys and do hem togedere and seþh hem in a pot..and tak and do the broth in a clene vessel of al thys, and tak the Flesch and kerf yt in smal morselys and do yt therein.
- (1393) Acc.Exped.Der.in Camd.n.s.52234/14 : Clerico speciarie..j gelicloth.
- (a1399) Form Cury (Add 5016)p.50 : Gele of Fyssh. Take Tenches, pykes, eelys, turbut, and plays; kerue hem to pecys..do hem in a panne; do þerto half vynegur & half wyne & seeþ it wel, & take the Fysshe and pike it clene; cole the broth thurgh a cloth into an erthen panne; do þerto powdour of peper and safron ynowh.
- (a1399) Form Cury (Add 5016)p.51 : Gele of Flessh. Take swynes feet & snowtes and the eerys..& do hem to seeþ in the þriddel of wyne & vynegur and water.
- ?c1425 Arun.Cook.Recipes (Arun 334)437 : Then take oute the fleshe and clense the brothe, and blowe of the grees..make a rounde of paste..and poure in the gele.
- a1450 Hrl.Cook.Bk.(1) (Hrl 279)26 : Gelye de Fysshe..sethe in þe same lycoure þat þou doste Gelye of Fleysshe.
- c1450 Hrl.Cook.Bk.(2) (Hrl 4016)95 : Gele of peson. Take a pike [etc.].
- (1452) Feast Neville(1) (Tit B.11)88 : Tertius: Gely ryalle departid, Haunche of venyson rostid.
- (1474) Stonor1.144 : The second course..ffesauntis, venison, gelie.
- a1475(?a1430) Lydg.Pilgr.(Vit C.13)12828 : Spent in gelees and potages, And dyuers drynkes ffor solas.
- a1475 Terms Assoc.(1) (Brog 2.1)61 : A tench in jolly.
- ?a1475 Noble Bk.Cook.(Hlk 674)42 : To mak a gilly of fleshe, take conys [etc.].
- c1475 Gregory's Chron.(Eg 1995)169 : The secunde coursse..Viaunde blanke, Goly..Pygge in doory.
- a1486(c1429) Menu Banquet Hen.VI in Archaeol.57 (Mrg M 775)57 : Le secounde Course..Breom In comfit in gely, Pigge endored.
b
- (?a1390) Daniel *Herbal (Add 27329)f.195vb : This is gele & migth þerof is if it be medled with decoccioun of turbit & vsed, it distroyeth wik excesse of fleume.
- c1450 Med.Bk.(1) (Med-L 136)50/113 : Take swete creme..rotis of ferne..kytt hem on small gobettis..and boyle hem togedir..it will torne to a gely..precious for all maner of brennynge.
- a1500(?c1440) Lydg.HGS (Lnsd 699)385 : Of his hed boiled..Ther comyth a gelle, an oynemet ful roiall.
c
- a1400 Lanfranc (Ashm 1396)60/10 : Þe gile of fisch [Add: þe gele of fyssches; L gluten piscium].
- ?c1425 *Chauliac(2) (Paris angl.25)35b/a : Roten humours ben somtyme..muscilaginouse i. like a gely.
- (1440) PParv.(Hrl 221)190 : Gelle or gelly: Gelidum.