Frye

The C-word frye left this question on my post about "The B word" ❋ Unknown (2008)

But i should have explicitly stated, for people like you, that what i admire about frye is emphasis on the WORK not on himself or his judgment/opinion. ❋ Unknown (2010)

Um, dew u habbing extra stir-frye n stikky riec, bai annee chanec? ❋ Unknown (2008)

That in his owene grece I made hym frye For angre, and for verray jalousye. ❋ Harold McGee (2004)

"I've been by burn and flowery brye, Meadow green and mountain grye, Courtin 'o' this young thing, Just come frye her mammie." ❋ Unknown (1898)

Good God what a frye of _wooden rythmours_ dooth swarme in stacioners shops, who neauer enstructed in any grammar schoole, not atayning too thee paaringes of thee Latin or Greeke tongue, yeet like blind bayards rush on forward, fostring theyre vayne conceits wyth such ouerweening silly follyes, as they reck not too bee condemned of thee learned for ignorant, so they bee commended of thee ignorant for learned. ❋ George Saintsbury (1889)

And the cook who joined Geoffrey Chaucer's pilgrims headed for Canterbury, "koude rooste, and sethe, and broille, and frye,/ Maken mortreux, and wel bake a pye" in the Canterbury Tales. ❋ Unknown (2011)

Take þer lire of Pork and kerue it al to pecys. and hennes þerwith and do it in a panne and frye it & make a Coffyn as to [2] a pye smale & do þerinne. & do þeruppon zolkes of ayrenn.harde. powdour of gyngur and salt, couere it & fry it in grece. oþer bake it wel and serue it forth. ❋ Samuel Pegge (1750)

Take Spynoches. perboile hem in seþyng water. take hem up and presse ... out of þe water [2] and hem [3] in two. frye hem in oile clene. & do þerro powdour. & serue forth. ❋ Samuel Pegge (1750)

Take loches, laumprouns, and Eelis. smyte hem on pecys, and stewe hem wiþ Almaund Mylke and verions, frye the loches in oile as tofore. and lay þe fissh þerinne. cast þeron powdour fort powdour douce. with raysons coraunce & prunes damysyns. take galyntyn and þe sewe þerinne, and swyng it togyder and cast in the trape. & bake it and serue it forth. ❋ Samuel Pegge (1750)

Take Pork, seeþ it and grynde it smale wiþ sodden ayren. do þerto gode powdours and hole spices and salt with sugur. make þerof smale balles, and cast hem in a batour [2] of ayren. & wete hem in flour. and frye hem in grece as frytours [3]. and serue hem forth. ❋ Samuel Pegge (1750)

Take þere þridde part of sowre Dokkes and flour þerto. & bete it togeder tyl it be as towh as eny lyme. cast þerto salt. & do it in a disshe holke [2] in þe bothom, and let it out wiþ þy finger queynchche [3] in a chowfer [4] wiþ oile. & frye it wel. and whan it is ynowhz: take it out and cast þerto suger &c. ❋ Samuel Pegge (1750)

Take benes and seeþ hem almost til þey bersten. take and wryng out þer water clene. do þerto Oynouns ysode and ymynced. and garlec þerwith. frye hem in oile. oþer in grece. & do þerto powdour douce. ❋ Samuel Pegge (1750)

Take þer mawe of þe grete Swyne. and fyfe oþer sex of pigges mawe. fyll hem full of þe self fars. & sowe hem fast, perboile hem. take hem up & make smale prews [2] of gode past and frye hem. take þese prews yfryed & seeþ [3] hem þicke in þe mawes on þe fars made after ❋ Samuel Pegge (1750)

Take heppes and make hem clene. take Almaundes blaunched, frye hem in oile and bray hem in a morter with heppes. drawe it up with rede wyne, and do þerin sugur ynowhz with Powdour sort, lat it be stondyng, and alay it with flour of Rys. and colour it with alkenet and messe it forth. and florish it with Pomme garnet. ❋ Samuel Pegge (1750)

Take sawge. grynde it and temper it up with ayrenn. a saweyster [1] & kerf hym to gobettes and cast it in a possynet. and do þerwiþ grece & frye it. ❋ Samuel Pegge (1750)

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. ❋ Samuel Pegge (1750)