Grece

Take "freysshe grece boyling" - I use canola oil which is inauthentic but doesn't smoke. ❋ Gillpolack (2006)

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

"Pus après, furent les portes de le chastel, qe treblées erent, ars e espris par feu que fust illumée de bacons e de grece." ❋ Various (N/A)

The day after tomorrow lyed corn and grece will be issued to the party, the next day Poark and flour, and the day following indian meal and poark; and in conformity to that rotiene provisions will continue to be issued to the party untill further orders. should any of the messes prefer indian meal to flour ❋ Unknown (1904)

Raw & Sugre an pouder Gyngere, & Raysonys of Coraunce, & myncyd Datys, but not to small. þan caste al þis on a fayre bolle, & melle al to-gederys, & put in þin cofyn, & lat bake oþer Frye in Freyssche grece. ❋ Frederick James Furnivall (1867)

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)

Parys [1].gyngur. canel. & a lytill crust of brede and grinde it smale. and grynde it up with verions. and witþ grece of Capouns. boyle it and serue it forth. ❋ Samuel Pegge (1750)

Take Almandes iblaunched and drawe hem sumdell thicke [2] with gode broth oþer with water and set on the fire and seeþ it, cast þerto zolkes of ayrenn ydrawe. take Pynes yfryed in oyle oþer in grece and þerto white Powdour douce, sugur and salt. & colour it wiþ alkenet a lytel. ❋ 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)

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 blanched Almandes grynde hem and temper hem up with gode broth take Oynouns a grete quantite parboyle hem and frye hem and do þerto. take smale bryddes [2] parboyle hem and do þerto Pellydore [3] and salt. and a lytel grece. ❋ Samuel Pegge (1750)

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 peions and stop hem with garlec ypylled and with gode erbes ihewe. and do hem in an erthen pot. cast þerto gode broth and whyte grece. ❋ Samuel Pegge (1750)

Take Connes and pare hem. pyke out the best and do hem in a pot of erthe. do þerto whyte grece þat he stewe þer inne. and lye hem up with hony clarified and with rawe zolkes [2] and with a lytell almaund mylke and do þerinne powdour fort and Safron. and loke þat it be yleesshed [3], ❋ Samuel Pegge (1750)

Raisouns sugur and powdour of gyngur. powdour douce. and smale briddes þeramong & white grece. take prunes, safroun. & salt, and make a crust in a trape & do þer Fars [1] þerin. & bake it wel & serue it forth. ❋ Samuel Pegge (1750)

The usual substitutes for it are oil-olive and lard; the latter is frequently called _grees_, or _grece_, or ❋ 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 skyrwater and pasternakes and apples, & parboile hem, make a batour of flour and ayrenn, cast þerto ale. safroun & salt. wete hem in þe batour and frye hem in oile or in grece. do þerto Almaund Mylk. ❋ Samuel Pegge (1750)

Brann [3] of Caponis sodyn and wel ydraw [4] and smal and tak almaund mylk and boyle it wel wyth ris and wan it is yboylyd do the flesch therin so that it be charghaunt and do therto a god party of sugure and wan it ys dressyd forth in dischis straw theron blaunche Pouder and strik [5] theron Almaundys fryed wyt wyte grece [6] and serve yt forthe. ❋ Samuel Pegge (1750)

Grece is [my girlfriend], " [woah] you're SO [lucky]: ❋ Torpid1 (2021)