Pyke

Hee wuz gonna put teh hed onna pyke…butt it wuz tew smal ❋ Unknown (2010)

¶ Then reson hy {m} co {m} mauded pyke hy {m} the {n} s lightly. ❋ Anonymous (N/A)

And his shoone pyke a loverds [43] mighte have binne; ❋ Thomas Chatterton (N/A)

Weybridge, but they seldom catch a pyke, I know, for I have watched them. ❋ Eric Parker (1912)

"Your father was very fond of his meat, I mind; he was a hearty, if not a great eater; but as for me, I could never do mair than pyke at food." ❋ Unknown (1886)

++To go to sewynge of fysshe: musculade, menewes in sewe of porpas or of samon, bacon hery {n} ge w {i} t {h} suger, grene fysshe, pyke, lampraye, salens, porpas rosted, bake gurnade, and lampraye bake. ❋ Frederick James Furnivall (1867)

Bre {n} na is a breme, & it is a fisshe of the riuer/& whan he seeth the pyke that wyll take hym/than he sinketh to the botom of {th} e wat {er} & maketh it so trobelous that the pyke can nat se hym. ❋ Frederick James Furnivall (1867)

I, for my pairt, confess nae obligation but to drap workin, and sit doon wi 'clean han's, or as clean as I can weel mak them, to the speeritooal table o' my Lord, whaur I aye try as weel to weir a clean and a cheerfu 'face -- that is, sae far as the sermon will permit -- and there's aye a pyke o' mate somewhaur intil 't! ❋ George MacDonald (1864)

"Noo, Annie, lass, ye'll be a guid bairn, and do as ye're tell't. An 'min' and no pyke the things i 'the chop." ❋ George MacDonald (1864)

He was a very polished prince, and when he had eaten his dinner he turned round to the lady and sought a preen to pyke his teeth. ❋ John Brown (1846)

Take muskels, pyke hem, seeþ hem with the owne broth, make a lyour of crustes [2] & vynegur do in oynouns mynced. & cast the muskels þerto ❋ Samuel Pegge (1750)

Take Fyges and raisouns. pyke hem and waisshe hem in Wyne. grynde hem wiþ apples and peeres. ypared and ypiked clene. do þerto gode powdours. and hole spices. make bailes þerof. fryen in oile and serue hem forth. ❋ Samuel Pegge (1750)

Take Pykes and undo hem on þe wombes [2] and waisshe hem clene and lay hem on a roost Irne [3] þenne take gode wyne and powdour gynger & sugur good wone [4] & salt, and boile it in an erthen panne & messe forth þe pyke & lay the sewe onoward. ❋ 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)

Take Connynges and smyte hem in gobetes and waissh hem and do hem in feyre water and wyne, and seeþ hem and skym hem. and whan þey buth isode pyke hem clene, and drawe the broth thurgh a straynour and do the flessh þerwith in a Possynet and styne it [1]. and do þerto vynegur and powdour or gynger and a grete quantite and salt after the last boillyng and serue it forth. ❋ Samuel Pegge (1750)

Take codlyng, haddok, oþ hake and lynours with the rawnes [1] and seeþ it wel in water. pyke out þe bones, grynde smale the Fysshe, drawe a lyour of almaundes & brede with the self broth. and do the ❋ Samuel Pegge (1750)

Take and seeþ muskels, pyke hem clene, and waisshe hem clene in wyne. take almandes & bray hem. take somme of the muskels and grynde hem. ❋ Samuel Pegge (1750)

Take Almandes and bray hem unblaunched. take calwar [2] Samoun and seeþ it in lewe water [3] drawe up þyn Almandes with the broth. pyke out the bones out of the fyssh clene & grynde it small & cast þy mylk ❋ Samuel Pegge (1750)

[g] splatte that pyke sauce that playce sauce that tenche splaye that breme syde that haddocke tuske that barbell culpon that troute ❋ Frederick James Furnivall (1867)