| 释义 |
† jussel Obs.
Forms: 4–5 iusshell(e, 5 gusschelle, guissell, iuschel(le, iuselle, 5–6 iussell(e, 5–7 iussel, iussall, 7 jussel, 8–9 dial. jossel, jossle.
[a. OF. jussel juice, broth (Godef.), ad. L. juscellum, dim. of jusculum, dim. of jūs broth, soup.]
In ancient cookery, a name including various forms of mince or hotch-potch.
c1390Forme of Cury in Warner Antiq. Culin. (1791) 11 Jusshell... Jushell enforced. 14..Tourn. Tottenham, Feest vii. in Hazl. E.P.P. III. 95 Ther come in iordans in iussall. c1420Liber Cocorum (1862) 11 Iusselle. Take myud bred, and eyren þou swynge; Do hom togeder with out lettyng, Take fresshe broth of gode befe, Coloure hit with safron, þat is me lefe, Boyle hit softly, and in þo boylyng, Do þer to sage and persely ȝoyng. c1430Two Cookery-bks. 16 Iuschelle of Fysshe. Take fayre Frye of Pyke, and caste it raw on a morter, an caste þer-to gratid brede [etc.]. c1440Promp. Parv. 268/1 Iusselle, or dyschelle, dyshemete.., jussellum. c1450Two Cookery-bks. 87 Guissell. 1513Bk. Keruynge in Babees Bk. 273 Blaunche manger, Iussell, and charlet. 1552Huloet, Iussell, a meat made of chopped herbes, minutal. 1781J. Hutton Tour to Caves Gloss. (E.D.S.), Jossel, an hodge-podge. 1828Craven Dial., Jossle, hodge podge, a dish composed of a variety of meat. |