• hoten, hoteth, hat, hatte, hatte, ihat(te, ha~x0021d~t

a medicine, a fever: to heat (sb., part of the body); of blood, a humor: become hot; (c) to cause (food or medicine) to become hot [cp. hot adj. 5. (h)]. a1225(?a1200) Trin.Hom. Trin-C B.14.52 109 Þe sunne..þincheð ful of

• nọn-shench, -shenche, -cense, -chinche, -chins, -ciens, -sench(e, -shinge, -shins, -shonch, -siens, -sinch, noenshinch, nounshench, nunseinch, -sens

, -sinch & noenshinch , nounshench , nunseinch , -sens . From nọn n. & shench . A refreshment of food and/or liquor taken at midday or during the afternoon. (1342) in Salzman Building in Engl. 79 [Bread and ale

• offal, offail, orfail

after a process of some kind; also fig. [quot.: ?a1425]; (b) those entrails of a bird or animal used as food. (a1398) Trev. Barth. Add 27944 195b/b Þe poudre of þe offalle of golde comforteþ venomes of eiȝene if it

• redolent, redolente, reddolent

reddolent . OF (a) Of flowers, food, etc.: fragrant, smelling fresh and sweet; also fig. of the virtues; (b) of scents: sweet, fragrant. (?a1439) Lydg. FP Bod 263 9.2905 Philipot..Wrouhte atires plesaunt of deliht, With holsum watres that wer redolent

• incorporaten, incorperaten, encorporaten, incorperate, incorperat(e, incorporad, encorporat

NY 12 179b/b Afterward be þe terbentyne put & incorperate & coled. (a1398) Trev. Barth. Add 27944 74b/a ȝif hit [food] were nouȝt Imaad Ilich to þe membres, hit schulde neiþir be incorporat neiþer Iturned in to þe kynde þerof.

• jaspre, jasper, jasporie

A precious stone, usually of green color; jasper; (b) ston , jasper; also, a food made in imitation of jasper stones. c1330(?c1300) St.Patr.Purg.(1) Auch p.107 Jaspers, topes and cristal, margarites and coral. c1380 Firumb.(1) Ashm 33 1326 Þe wyndowes wern

• lechen, leche, lesh(e, i)leched, i)leshed, lechet

i)leshed , lechet . From lech(e n. (2). To cut (food) in strips or slices, slice (meat, fruit, a jellied concoction, etc.). (a1399) Form Cury Add 5016 p.18 Do þerto whyte grece þat he stewe þer inne..and do þerinne powdour

• snode, snade, snod, snot(e-, snoth, snad-, snodes, snoden

, var. of snaed something cut off, morsel, bit. (a) A small piece, bit, usu. a morsel or piece of food; a crumb; also fig. ; (b) in surnames and place names [see Smith PNElem. 2.131]. c1225(OE) Wor.Aelfric Gloss. Wor

• sobretẹ, soberte, sobirte

soberte . (a) Moderation in desires or actions; moderation in food and drink; temperance as one of the cardinal virtues; also fig. ; also person. ; from , self-control in the face of (sin); (b) a moderated state of spiritual

• bestaile, bestaill(e, bestal(e, bestall(e, bestel

(a) Coll. Livestock; draft animals; cattle, sheep, etc.; ?also, the carcasses of animals for food; (b) a domesticated animal. c1350 MPPsalter Add 17376 p.185 No bestaile [L armentum] ne shal be in cracches. (a1393) Gower CA Frf 3 5.1022 He

• bẹte

wild beet (B. maritima); stok , beet root; blak , the red beet; (b) beet leaves used as medicine or food. c1150(OE) Hrl.HApul. Hrl 6258B 112.86/1 Nim þisse wyrte seaw, þat man persinacam & engle bete nemneð. (a1398) Trev. Barth.

• strien, strie, streie(n, strei~x0021d~en, stey, istried, istreied, istrẹd

on the soil); scatter (seeds) in sowing; sprinkle (salt in sth.); (b) cook. to sprinkle (sugar or garnish) on prepared food; aboven; to , for sprinkling, to be sprinkled; ppl. istried , of garnish: sprinkled or strewn; (c) to sprinkle

• surfeten, surfet(e, -faiten, sorfete(n, -fette, surfete

surfe(i)re . (a) To indulge to excess, overindulge; also, overdo; (b) to overeat or overdrink; in (with) , overindulge in (food, drink, etc.); (c) to transgress, misbehave. c1400(?a1387) PPl.C Hnt HM 137 14.188 Ich see noone so ofte sorfeten [vrr.

• thrush(e, thrusch(e, thrus, thruisse, thrishe, throsh(e, thrusse, thresse, thursches, thresches, throsses

. (a) A thrush;-used generally of any bird of the genus Turdus; also, the flesh of a thrush used as food; (b) error for frosh n.; (c) as surname. c1275(?a1216) Owl & N. Clg A.9 1659 Þaruore anan to hire

• thwiten, thwite, twite, twitin, twhit, twhytyn, thwiten, twythen, thiwitet

to fashion (slivers on a stick) by cutting, cut; also, carve (a bow), shape; (c) on , to hack at (food). a1325 Gloss.Bibbesw. Arun 220:Owen 882 Ke [sticks] de coteus sunt round doletz [glossed:] thiwitet [vr. thwiten round]. (a1398) Trev.

• tight, ti~x0021d~t, tiht, tui~x0021d~t, thight, thiht, thite, thithe, teith, tonne-tight

n. ON (cp. OI þettr watertight) & OE -þiht (in cpds. magaþiht strong of stomach & meteþiht ?strong from taking food); ti- spellings may show influence of ME tighten v.(1) and other words beginning with tight(- . (a) Of a

• tile-ston, tiilestone

tile or brick used for building;-also coll.; (b) a tile or brick used in the preparation of medicines or food. (a1382) WBible(1) Bod 959 Gen.11.3 Make we tyle stonnez..& make we to vs a cyte. a1425(c1395) WBible(2) Roy 1.C.8 Jer.43.9

• saulẹ, sauli, soulẹ

; gret , overeating; eten (to) gret , to eat to repletion; taken a , take a satisfactory portion; (b) food; a meal. a1400 Lanfranc Ashm 1396 272/31 He schal drinke no newe wijn, & he schal ete no greet

• bi-live, bileove, -leve, -lif

OHG bi-libi ), & cp. bilibban . The means of subsistence, a livelihood (as of food, clothing, shelter); beggen, finden, winnen . c1175(?OE) Bod.Hom. Bod 343 84/17 Ure Scuppend us ȝeaf to bileofenaen [!] iȝearcnodne laf of eorðlice tylunge. a1225(?a1200)

• vitaile, vitail(le, vittail(l)e, viteil, vital(e, vitel, vetaile, vetail(le, vetale, vetal(le, vetel, wettaile, wetel, wetil, victail(l)e, victuaile, vitailes, viteillis, vitallis, vitelles, victualles

. (a) Food,food and drink, esp. as needed for sustenance; comestible commodities;-usu. pl. ; (b) stocks of food and drink, esp. for use in warfare or travel; a store of provisions; pl. supplies; (c) allotted supplies of food and