dorry

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Middle English[edit]

Alternative forms[edit]

Etymology[edit]

From Old French doree; past participle of dorer (to gild), from Latin deauratus.

Pronunciation[edit]

  • IPA(key): /ˈdɔrɛː/, /ˈdɔriː/

Adjective[edit]

dorry

  1. Of a bright yellow or golden color.
  2. (cooking) Coated or glazed with a yellow substance or with "almond milk".
    • c. 1430 (reprinted 1888), Thomas Austin, editor, Two Fifteenth-century Cookery-books. Harleian ms. 279 (ab. 1430), & Harl. ms. 4016 (ab. 1450), with Extracts from Ashmole ms. 1429, Laud ms. 553, & Douce ms. 55 (Early English Text Society, Original Series; 91), volume I, London: N. Trübner & Co. for the Early English Text Society, OCLC 374760, page 11:
      Soupes dorye. — Take gode almaunde mylke [] caste þher-to Safroun an Salt [] Soupes dorroy [] Do þe dorry a-bowte.
    • 1962 (quoting 1381 text), Hans Kurath & Sherman M. Kuhn, editors, Middle English Dictionary, Ann Arbor, Mich.: University of Michigan Press, →ISBN, page 1242:
      dorrẹ̅, dōrī adj. & n. [] cook. glazed with a yellow substance; pome(s ~, sopes ~. [] 1381 Pegge Cook. Recipes p. 114: For to make Soupys dorry. Nym onyons [] Nym wyn [] toste wyte bred and do yt in dischis, and god Almande mylk.

Descendants[edit]

References[edit]

Noun[edit]

dorry (plural dorrys)

  1. (cooking) A dish that has been coated or glazed with a yellow substance or with almond milk.
  2. The European dory (Zeus faber)

Descendants[edit]

References[edit]

See also[edit]

Colors in Middle English · coloures, hewes (layout · text)
     whit      grey, hor      blak      broun, tawne
             claret              red ; cremesyn, gernet              citrine, aumbre              yelow, dorry ; canevas
             grasgrene              grene                           plunket ; ewage
             asure, livid              blewe, blo, pers              violet ; inde              rose, murrey ; purpel