godiveaun.

Brit.

/ˈɡɒdᵻvəʊ/, U.S.

/ˌɡɑdəˈvoʊ/

Inflections: Plural godiveaux, unchanged.

Forms: 1600s– godiveau, 1700s godivoe.

Origin: A borrowing from French. Etymon: French godiveau.

Etymology: < French godiveau (1546 in Middle French), apparently an alteration (after veau veal n.¹) of Middle French gaudebillaux kind of dish made from tripe (1534; French regional (Poitou) godebeilla ), apparently < a first element of uncertain origin + an otherwise unattested variant (compare French regional (Poitou, Normandy) beille ) of bruille tripe (Old French buille ; < classical Latin botulus sausage: see botulism n.).

A kind of forcemeat, frequently made with veal or suet; a portion of this; (also) †a pie made from this (obsolete).

ΘΚΠ

the world > food and drink > food > additive > stuffing > [noun] > force-meat stuffing

farsure1381

farce?c1390

stuffurec1440

farcing1532

farcement1628

godiveau1653

farciment1657

farture1657

forcemeat1688

the world > food and drink > food > dishes and prepared food > pastry > pie > [noun] > meat-pie

rafiolea1425

shred-pie1573

Florentine1579

marrowbone pie1595

marrow pie1598

meat pie1607

mutton pie1607

olive pie1615

venison piea1616

flesh-pie1616

veal (and ham) piea1625

godiveau1653

lumber-pie1656

mermaid pie1661

umble-pie1663

humble piea1665

trotter-pie1693

stump pie1695

mugget pie1696

pot-pie1702

squab-pie1708

pork pie1723

steak pie1723

Perigord pie1751

pasticcio1772

fidget pie1790

muggety pie1800

numble pie1822

Florentine pie1823

pastilla1834

kidney-pie1836

beef-steak pie1841

stand pie1872

Melton Mowbray1875

timbale1880

pâté en croûte1929

tourtière1953

growler1989

1653 I. D. G. tr. F. P. de la Varenne French Cook 20 Fill them [sc. cockerels] with godiveaux [Fr. godiueaux], which you shall make with the flesh of veale minced with raw yolkes of Egs.

1706 Phillips's New World of Words (new ed.) Godivoe (Fr. in Cookery), a sort of Pie fill'd with a delicious Farce made of Veal, and several other kinds of Meat; or else of Carps, Pikes, and other Fish, for Days of Abstinence.

1725 R. Bradley Chomel's Dictionaire Œconomique (at cited word) To have a Godivoe-pye, you are to prepare it with a Fillet of Veal, some Marrow [etc.].

1727 R. Bradley Chomel's Dictionaire Oeconomique (Dublin ed.) at Eel A good Godivoe is to be made with the Flesh of the Eel, which must be pounded in a Mortar.

1769 B. Clermont tr. Professed Cook (ed. 2) I. ii. 119 The Godiveau is Forced-meat made with Veal.

1836 I. Roberts Young Cook's Guide 213 Roll up some balls of godiveau farce..which place in the centre of each piece of paste.

1846 C. E. Francatelli Mod. Cook 57 Godiveaux in general.

1935 ‘Countess Morphy’ Recipes All Nations 41 Ingredients: For about 30 godiveau—¼ lb. of fillet of veal, 6 ozs. of beef kidney fat.., 2 eggs, 6 tablespoons of milk, [etc.].

1954 Househ. Guide & Almanac (News of World) 147/1 (Gloss.) Godiveau , veal forcemeat.

2002 J. Peterson Glorious French Food xxxviii. 530/2 When raw beef suet replaces the fatback..the mixture is called godiveau. When cream is added to the godiveau mixture, you end up with godiveau à la crème.

This entry has been updated (OED Third Edition, June 2014; most recently modified version published online March 2022).

单词	godiveau
释义	godiveaun. Brit. /ˈɡɒdᵻvəʊ/, U.S. /ˌɡɑdəˈvoʊ/ Inflections: Plural godiveaux, unchanged. Forms: 1600s– godiveau, 1700s godivoe. Origin: A borrowing from French. Etymon: French godiveau. Etymology: < French godiveau (1546 in Middle French), apparently an alteration (after veau veal n.¹) of Middle French gaudebillaux kind of dish made from tripe (1534; French regional (Poitou) godebeilla ), apparently < a first element of uncertain origin + an otherwise unattested variant (compare French regional (Poitou, Normandy) beille ) of bruille tripe (Old French buille ; < classical Latin botulus sausage: see botulism n.). A kind of forcemeat, frequently made with veal or suet; a portion of this; (also) †a pie made from this (obsolete). ΘΚΠ the world > food and drink > food > additive > stuffing > [noun] > force-meat stuffing farsure1381 farce?c1390 stuffurec1440 farcing1532 farcement1628 godiveau1653 farciment1657 farture1657 forcemeat1688 the world > food and drink > food > dishes and prepared food > pastry > pie > [noun] > meat-pie rafiolea1425 shred-pie1573 Florentine1579 marrowbone pie1595 marrow pie1598 meat pie1607 mutton pie1607 olive pie1615 venison piea1616 flesh-pie1616 veal (and ham) piea1625 godiveau1653 lumber-pie1656 mermaid pie1661 umble-pie1663 humble piea1665 trotter-pie1693 stump pie1695 mugget pie1696 pot-pie1702 squab-pie1708 pork pie1723 steak pie1723 Perigord pie1751 pasticcio1772 fidget pie1790 muggety pie1800 numble pie1822 Florentine pie1823 pastilla1834 kidney-pie1836 beef-steak pie1841 stand pie1872 Melton Mowbray1875 timbale1880 pâté en croûte1929 tourtière1953 growler1989 1653 I. D. G. tr. F. P. de la Varenne French Cook 20 Fill them [sc. cockerels] with godiveaux [Fr. godiueaux], which you shall make with the flesh of veale minced with raw yolkes of Egs. 1706 Phillips's New World of Words (new ed.) Godivoe (Fr. in Cookery), a sort of Pie fill'd with a delicious Farce made of Veal, and several other kinds of Meat; or else of Carps, Pikes, and other Fish, for Days of Abstinence. 1725 R. Bradley Chomel's Dictionaire Œconomique (at cited word) To have a Godivoe-pye, you are to prepare it with a Fillet of Veal, some Marrow [etc.]. 1727 R. Bradley Chomel's Dictionaire Oeconomique (Dublin ed.) at Eel A good Godivoe is to be made with the Flesh of the Eel, which must be pounded in a Mortar. 1769 B. Clermont tr. Professed Cook (ed. 2) I. ii. 119 The Godiveau is Forced-meat made with Veal. 1836 I. Roberts Young Cook's Guide 213 Roll up some balls of godiveau farce..which place in the centre of each piece of paste. 1846 C. E. Francatelli Mod. Cook 57 Godiveaux in general. 1935 ‘Countess Morphy’ Recipes All Nations 41 Ingredients: For about 30 godiveau—¼ lb. of fillet of veal, 6 ozs. of beef kidney fat.., 2 eggs, 6 tablespoons of milk, [etc.]. 1954 Househ. Guide & Almanac (News of World) 147/1 (Gloss.) Godiveau , veal forcemeat. 2002 J. Peterson Glorious French Food xxxviii. 530/2 When raw beef suet replaces the fatback..the mixture is called godiveau. When cream is added to the godiveau mixture, you end up with godiveau à la crème. This entry has been updated (OED Third Edition, June 2014; most recently modified version published online March 2022). < n.1653
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