A Boke of Gode Cookery Presents
Obleies; Oblye - obleys, sacramental wafers.
Offall - parts of the meat carcass generally discarded. Most often this
referred specifically to the organ meats, but very rarely could also mean
flesh meat as well. The offal also included the head, feet, & giblets.
Oille de oliue - olive oil.
Oneliche - into single or small pieces.
Onoward - above, on top of a prepared dish.
Orage - orach, a leafy plant. Gerard reported it was generally eaten
Oþer; Oþur - other, or else, or.
Otemele; Ote-mele - oatmeal.
Ouer-cast; Ouer-caste - turn over.
Ouere-couer - cover over.
Oueretwarde - crossways, across.
- over night.
Ouer-renne - overrun, run over.
Ouerstepid - well cooked, or overcooked.
Ouer-wewyd - too wet, washed.
Oygnons; Oyngnons - onions.
Oynons; Oynonys; Oynouns; Oyenons - onions
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| F | G |
| H | I | K
| L | M | N
| O | P | Q | R
| S | T | Þ
| U | V | W
| Y | Z
Oystres; Oystrys - oysters.
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A Boke of Gode CookeryGlossary
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