Middle English Dictionary Entry
lē̆che n.(2)
Entry Info
| Forms | lē̆che n.(2) Also leich(e, leshe, leishe, les(e, lesk(e & let(e, lette, lethe, led(e. Pl. lē̆ches, lē̆shes, lēsses, lē̆sk(e)s & lēs. |
| Etymology | OF lesche, laiche, leske 'a thin strip, a slice' & ML lesca; from Gmc. Forms in ~ lardes, ~ lori may be from OF lait 'milk'. |
Definitions (Senses and Subsenses)
1.
Cook. (a) A strip, slice; (b) any of a number of jellylike dishes prepared from various ingredients and usually cut into strips or slices; (c) in names of specific dishes; (d) as adj.
Associated quotations
a
- 1381 Pegge Cook.Recipes (Dc 257)p.95 : Seth it wel and dresse it forthe of brode leches thynne.
- ?c1425 Arun.Cook.Recipes (Arun 334)435 : Boor in Brasey..and then take other braune, and cut smal leches of two ynches of length.
- (1440) PParv.(Hrl 221)292 : Leche of flesche, or oþer mete: Lesca.
- c1440 Thrn.Med.Bk.(Thrn)62/33 : Tak þe rute of fynkell & þe rute of percell..schafe þam & schere þam in littill leches & do þam in ayselle.
- a1450 Hrl.Cook.Bk.(1) (Hrl 279)25 : Take þe Bolas, & ley iij lechys in a dysshe.
- a1450 Hrl.Cook.Bk.(1) (Hrl 279)34 : Þou myȝht take þe Rybbys of þe bore al bare, & chete hem enlongys þorw þe lechys, an so serue forth a leche or to in euery dysshe.
- c1475(?c1425) Avow.Arth.(Tay 9:French&Hale)263 : Bothe þe ȝonge [?read: þonge] and lees He hongus on a noke.
- c1450 Hrl.Cook.Bk.(2) (Hrl 4016)71 : Then leche hit faire but not to thyn..serue it forthe ij or iij leches in a dissh.
- c1450 Med.Bk.(2) (Add 33996)196 : Drawe hyt two & fro, as þou woldest tempre wax, & mak hyt in rounde letes.
- a1475 Liber Cocorum (Sln 1986)p.45 : Thre leches of bacun lay þou mot In brothe.
- a1475 Liber Cocorum (Sln 1986)p.50 : On brode leches serve hit þou schalle.
- a1475 Russell Bk.Nurt.(Hrl 4011)407 : Of alle þese in vj lees, if þat may be yo wille, ye may vppe arere.
- a1475 Russell Bk.Nurt.(Hrl 4011)610 : Put it in a dische leese by lees.
- ?a1475 Noble Bk.Cook.(Hlk 674)4 : A lesshe of braun with garters.
- ?a1475 Noble Bk.Cook.(Hlk 674)34 : Lay ij or iij lesks in a dyshe.
- ?a1475 Noble Bk.Cook.(Hlk 674)88 : And mak leskes of them.
- ?a1475 Noble Bk.Cook.(Hlk 674)99 : Then tak fresche braune, sodyn tender, and cutt it in thyn lesks or dice smalle.
b
- (a1399) Form Cury (Add 5016)p.71 : Lesshes fryed in lenton. Drawe a thick almande Mylke wiþ water. take dates and pyke hem clene with apples and peeres & mynce hem with prunes damysyns..do þerto Raisons, sugar, flour of canel, hoole macys and clowes, gode powdours & salt..and bake it wel.
- c1440(?a1400) Morte Arth.(1) (Thrn)194 : Seyn come þer sewes sere, with solace þerafter..Of ilke a leche þe lowe launschide fulle hye.
- a1450 Hrl.Cook.Bk.(1) (Hrl 279)62 : Crane. A leche.
- (1452) Feast Neville(1) (Tit B.11)88 : A frutour. Lesshe. A suteltee.
- a1475 Russell Bk.Nurt.(Hrl 4011)504 : Alle maner of leessez ye may forbere.
- a1475 Russell Bk.Nurt.(Hrl 4011)511 : Leesses, Ielies, Fruturs.
- a1475 Russell Bk.Nurt.(Hrl 4011)516 : To medille amonge leeches & Ielies.
- ?a1475 Noble Bk.Cook.(Hlk 674)4 : Braun counterfet for lesshe withe the ribe ther in.
- ?c1475 *Cath.Angl.(Add 15562)71b : A leche: quidam cibus.
- ?a1500 Banquet Menus (Add 18752)92 : 1 leche of his Armys.
- c1500 Recipe MSS Hast.in HMC (Hnt HU 1051)1.426 : Lesche. Take to ij gangge of calvefete, halfe a gange of roder fete, and seth hem..Then have thi posnettes redy with colors on the fyre, and put to this gely, an styr wel.
c
- (a1399) Form Cury (Add 5016)p.36 : Leche Lumbard. Take rawe Pork and pulle of the skyn..bray the Pork in a morter with ayren rawe..lat it seeþ..leshe it in likenesse of a peskodde.
- (a1399) Form Cury (Add 5016)p.38 : Lete Lardes. Take persel and grynde with a Cowe mylk, medle it with ayren and lard ydyced..seeþ it wel..And whan it is al colde, lesh it thynne.
- (a1399) Form Cury (Add 5016)p.43 : Letelorye. Take Ayren and wryng hem thurgh a straynour, and do þerto cowe mylke with butter and safron and salt, and seeþ it wel, leshe it..and sue it forth.
- a1450 Hrl.Cook.Bk.(1) (Hrl 279)3 : Leche Lumbard..Lete lardys.
- a1450 Hrl.Cook.Bk.(1) (Hrl 279)17 : Let lory. Take Mylke..caste þe stuf þer-to, an þenne stere yt tyll it crodde, [etc.].
- a1450 Hrl.Cook.Bk.(1) (Hrl 279)35 : Lette lardes. Take kowe mylke, & do þer-to Eyroun y-swonge..þan kerue þer-of lechys.
- a1450 Hrl.Cook.Bk.(1) (Hrl 279)62 : Leche barry. Crustade Ryal.
- c1450 Hrl.Cook.Bk.(2) (Hrl 4016)68 : Grete breme. Leche cremy ryall. Custard ryoll..Graunte carpe. Leche Frutour.
- c1450 Hrl.Cook.Bk.(2) (Hrl 4016)85 : Lethe lory. Take mylke..presse the cruddes there-on, and then leche it.
- c1450 Hrl.Cook.Bk.(2) (Hrl 4016)92 : Letlardes. Take mylke scalding hote, [etc.].
- c1450 Hrl.Cook.Bk.(2) (Hrl 4016)93 : Auter leche lumbard. Take faire hony..mell al togidre..and leche hit.
- c1450 Brut-1431(1) (Eg 650)447/11,21,32 : Leych lumbard..Leyche Damask..A leyche called 'whyte leyche'.
- (1452) Feast Neville(1) (Tit B.11)88 : Lesshe damask. Frutour lumbert..Lesshe lumbert. A ffrutour.
- a1475 Liber Cocorum (Sln 1986)p.2 : Letlardus.
- a1475 Liber Cocorum (Sln 1986)p.13 : Lede lardes. Take eyren and swete mylke of cow..Take larde of fresshe porke..Leche hit, and rost hit afterwarde.
- a1475 Russell Bk.Nurt.(Hrl 4011)689 : Furst set forthe mustard & brawne of boore..vensoun bake, leche lombard, fruture.
- a1475 Russell Bk.Nurt.(Hrl 4011)708 : Quynces bake, leche dugard, Fruture sage.
- ?a1475 Noble Bk.Cook.(Hlk 674)34 : Lesk lombard. Boile, gadur of the skome, and set it to the fyere agayne; put ther to pouder of pepper canelle, [etc.].
- ?a1475 Noble Bk.Cook.(Hlk 674)87 : To mak ledlardes of iij colloures, tak clene cows mylk, and put it in thre pots.
- ?a1475 Noble Bk.Cook.(Hlk 674)89 : To mak lesshe penon, take almond mylk, and temper it with whit wyne and water; then cut parsly and onyons, and put ther to saffron and hole pepper, hole clowes or chopped, and boile it.
- c1475 Gregory's Chron.(Eg 1995)141 : Grette crabbys, lesche lumbarde, a bake mete in paste..cranys, lesche damaske, lampray..a lesche callyd whythe leysche.
- a1486(c1429) Menu Banquet Hen.VI in Archaeol.57 (Mrg M 775)p.57 : Leche brus' endored..leche burnet.
- a1486(c1429) Menu Banquet Hen.VI in Archaeol.57 (Mrg M 775)58 : Leche riall.
- ?a1500 Banquet Menus (Add 18752)90 : Leche ffloree..leche dalmayn.
- ?a1500 Banquet Menus (Add 18752)91 : Leche lumbarde..lete lardes y-fryed..Leche damasque.
- ?a1500 Banquet Menus (Add 18752)92 : Leche maskelyn..leche rubby.
- c1500 Recipe MSS Hast.in HMC (Hnt HU 1051)1.427 : Leche Lumbard. Take red wyne..put to gratid brede, [etc.].
d
- ?c1425 Arun.Cook.Recipes (Arun 334)449 : At the thridde course, rose to potage..and therwith daryolus and leche-fryes, made of frit, and friture.
- a1450 Hrl.Cook.Bk.(1) (Hrl 279)3 : Hic incipit Kalendare de Leche Metys.
- a1450 Hrl.Cook.Bk.(1) (Hrl 279)34 : Leche Vyaundez.
- a1450 Hrl.Cook.Bk.(1) (Hrl 279)36 : Vyaund leche. Take Eyroun, þe whyte & þe ȝolke, [etc.].
- a1450 Hrl.Cook.Bk.(1) (Hrl 279)37 : Storioun leche. Take an howe of vele..þan leche it, & lay hem in dysshis..Chare de wardoun leche. Take Perys & seþe ham, [etc.].
- a1450 Hrl.Cook.Bk.(1) (Hrl 279)60 : Pecokke. Pomys en gele. Vn lechemete. Tart Ryal.
- c1450 Hrl.Cook.Bk.(2) (Hrl 4016)75 : Lese fryes [vr. Leche fryez]. Take nessh chese, [etc.].
- a1500 Rule Serve Ld.(Add 37969)17/15 : All maner of leche metes and metes of deynte.