Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Plural form of
oynoun .
Etymologies
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Examples
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Take Sooles and hylde hem, seeþ hem in water, smyte hem on pecys and take away the fynnes. take oynouns iboiled & grynde the fynnes þerwith and brede. drawe it up with the self broth. do þerto powdour fort, safroun & hony clarified with salt, seeþ it alle yfere. broile the sooles & messe it in dysshes & lay the sewe above. & serue forth.
The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750
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Take Crustes of brede and wyne and make a lyour, do þerto oynouns ymynced, powdour. & canel. & a litel water and wyne. loke þat it be stepid, do þerto salt, kerue þin Eelis & seeþ hem wel and serue hem forth.
The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750
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Take blode of gurnardes and congur & þe paunch of gurnardes and boile hem tendre & mynce hem smale, and make a lyre of white Crustes and oynouns ymynced, bray it in a morter & þanne boile it togyder til it be stondyng. þenne take vynegur oþ aysell & safroun & put it þerto and serue it forth.
The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750
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Take Conynges or Kydde and smyte hem on pecys rawe. and frye hem in white grece. take raysouns of Coraunce and fry hem take oynouns parboile hem and hewe hem small and fry hem. take rede wyne suger with powdour of peper. of gynger of canel.salt. and cast þerto. and lat it seeþ with a gode quantite of white grece an serue it forth.
The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750
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Take Oysters parboile hem in her owne broth, make a lyour of crustes of brede & drawe it up wiþ the broth and vynegur mynce oynouns & do þerto with erbes. & cast the oysters þerinne. boile it. & do þerto powdour fort & salt. & messe it forth.
The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750
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Take Roches. hole Tenches and plays & sinyte hem to gobettes. fry hem in oyle blaunche almaundes. fry hem & cast wyne & of vyneger þer pridde part þerwith fyges drawen & do þerto powdour fort and salt. boile it. lay the Fisshe in an erthen panne cast the sewe þerto. seeþ oynouns ymynced & cast þerinne. kepe hit and ete it colde.
The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750
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Take blades of Fenkel. shrede hem not to smale, do hem to seeþ in water and oile and oynouns mynced þerwith. do þerto safroun and salt and powdour douce, serue it forth, take brede ytosted and lay the sewe onoward.
The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750
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Make as þou madest Noumbles of Flesh with oynouns.
The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750
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Take the blode of pykes oþer of conger and nyme [1] the paunches of pykes. of conger and of grete code lyng [2], & boile hem tendre & mynce hem smale & do hem in þat blode. take crustes of white brede & strayne it thurgh a cloth. þenne take oynouns iboiled and mynced. take peper and safroun.wyne. vynegur aysell [3] oþer alegur & do þerto & serue forth.
The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750
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Take and seeþ white peson and take oute þe perrey [2] & parboile erbis & hewe hem grete & caft hem in a pot with the perrey pulle oynouns & seeþ hem hole wel in water & do hem to þe Perrey with oile
The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750
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