(a) Prepared food; a dish, esp. an elaborate dish; also fig.; (b) cook. in names of specific dishes, freq. consisting of ground poultry or fish or fruit boiled in almond milk or wine, thickened, and colored yellow: ~ ardaunt, ?a dish served flambé; ~ broues, a kind of pottage; ~ burton, a sweet dish containing dates and raisins; ~ cipres (of samoun, ~ de (of) cipres, ~ de cipres bastard (real) [see quots.]; ~ d’espine, a dish presumably in the Spanish style [see quot.]; ~ ?goterigge, a dish of unknown ingredients; ~ (de) leche, leche ~, a jellied dish cut in strips or slices before serving; ~ motle, ?a dish having a streaked or marbled appearance; ~ real, a sweetened, jellied dish; friture ~, ?a meat fritter; (c) food, sustenance; provisions;—also pl.; (d) ?as surname [may be error for or abbreviated form of viaundour n.].