Middle English Dictionary Entry
jussel n.
Entry Info
| Forms | jussel n. Also jus(s)elle, jushel(le & guissel. |
| Etymology | OF |
Definitions (Senses and Subsenses)
1.
(a) A dish made of eggs, or eggs mixed with grated bread, cooked in a seasoned broth; ~ of flesh; ~ sengle; ~ enforced, such a dish served with a sweet and spicy creamed sauce; (b) a dish made of fish roe and grated bread mixed and cooked in a fish broth; ~ of fish.
Associated quotations
a
- 1381 Pegge Cook.Recipes (Dc 257)p.97 : For to make Jussel. Nym eyryn wyth al the wytys and mice bred; grynd pepyr and safron and do therto and temper yt wyth god fresch broth of porke and boyle it wel.
- (a1399) Form Cury (Add 5016)p.28 : Jusshell. Take brede ygrated and ayren and swyng it togydre; do þerto safron, sawge, and salt, & cast broth þerto.
- ?c1425 Arun.Cook.Recipes (Arun 334)462 : Jussel of Flessh. Take brothe of capons..ande for a Lorde, take clene ȝolkes of eyren beten, and cast into the brothe, and let hit boyle, and stere hit..tyl hit crudde togeder..for Commons, take eyren ȝolkes and al beten, and medelet with grated bred.
- ?c1425 Arun.Cook.Recipes (Arun 334)463 : Jussel Enforsed. Take brothe of capons..and breke eyren..and make a crudde therof..then presse oute the brothe and kerve it on leches; and then take swete creme of almondes, or of cowe mylk, and boyle hit; and take ȝolkes of eyren beten, and caste therto.
- (1440) PParv.(Hrl 221)268 : Iusselle [Win: iuschel], or dyschelle, dyshemete: Jussellum.
- c1450 Dc.55 Cook.Recipes (Dc 55)87 : Guissell [Hrl 4016: Take faire capon broth, or of beef, And..caste þerto myced sauge, parcelly, and saffron, And lete boile].
- (1474) Stonor1.144 : At the dyner..The second potage. Jussell, capons, lambe, [etc.].
- a1475 Russell Bk.Nurt.(Hrl 4011)521 : Iusselle, tartlett, cabages, & nombles of vennure, alle þese potages ar good and sure.
- ?a1475 Noble Bk.Cook.(Hlk 674)26 : To mak juselle sengle: tak freshe brothe of fleshe and set it on the fiere in a pan and put there to saige leuys..and parsley..then tak egge and grated bred.
- a1500 Feast Tott.(Cmb Ff.5.48)95/271 : Ther come in iordans in iussall, Als red as any russall.
- ?a1500 Lndsb.Nominale (Lndsb)789 : Nomina esscarum..Obsoniofgrus: a jusselle.
b
- ?c1425 Arun.Cook.Recipes (Arun 334)469 : Jussel of Fysshe. Take frye of female pike..the liver of codlinge, and bray altogeder; and take grated bred and cast therto..then take grave of pyke..congur, and of calver salmon..and boyle hit ensemble, [etc.].
- a1450 Hrl.Cook.Bk.(1) (Hrl 279)16 : Iuschelle of Fysshe. Take fayre Frye of Pyke, and caste it raw on a morter, an caste þer-to gratid brede.
- c1450 Hrl.Cook.Bk.(2) (Hrl 4016)95 : Iusshell. Take the ffry of a pyke, and cast hit rawe in a morter, [etc.].